This Creamy Chile Relleno Casserole captures everything people love about traditional chile rellenos, but without the frying, stuffing, or stress. It transforms a classic Mexican-inspired dish into a comforting, oven-baked casserole that is approachable for both weeknights and special occasions.
The layers of tender green chiles and melted cheese create a rich, savory base, while the egg and cream custard binds everything together into a soft yet satisfying texture. Each bite delivers gentle heat, creaminess, and depth, making it appealing to a wide range of palates.
What makes this dish especially appealing is its versatility. It works beautifully as a breakfast or brunch centerpiece, yet it’s hearty enough to serve as a main dish for lunch or dinner. Pair it with a fresh salad, roasted potatoes, or warm tortillas for a complete meal.
This casserole is also ideal for entertaining. With minimal prep and simple ingredients, it can be assembled quickly and baked while you focus on guests. The result is a golden, bubbling dish that feels indulgent but is surprisingly easy to prepare.
Whether you are craving comfort food or looking for a make-ahead option that reheats well, this chile relleno casserole is a reliable and delicious choice.
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 2 (7-ounce) cans whole green chiles, drained and split open
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions:
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