Chile Relleno Casserole

12 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Chile Relleno Casserole is a hearty, easy family-friendly dish with whole green chilis, cheddar and jack cheeses baked together in less than 45 minutes.

Casseroles are perfect for those nights when you want to eat something quick. We’ve done Chicken Parmesan Casserole, a Breakfast Casserole and the classic Tuna Noodle Casserole.

Slice of Chile Relleno Casserole with Green Chiles, Cheddar Cheese and Sour Cream on Wooden PlateCHILE RELLENO CASSEROLE

Chile Rellenos are a delicious dish that is popular in many Mexican restaurants, but have you ever tried it in a casserole? Our Chile Relleno Casserole, which is a mildly spicy, vegetarian friendly Tex-Mex easy dinner version of the classic recipe that also happens to be low carb.

We promise that you won’t be disappointed. Chili Rellenos come in a variety of styles, and for our recipe we chose a cheese stuffed version with green chiles because of how rich and savory it is.

Also, if you’re looking for something good as a follow-up to your dinner, you should try our Tres Leches Cake.

How to Make Chile Relleno Casserole:

  • Start by spraying your nonstick cooking pan, and preheating your oven.
  • Cut cubes of Monterery Jack cheese and slice the green chiles so that you have two equal sized halves.
  • Stuff the chiles with the cheese and line them up inside the pan in a single layer.
  • Combine the eggs, milk, flour and baking powder in a bowl and whisk them together until they’re blended.
  • Pour the mixture over the chilis so that they are well coated.
  • Cover the Chili Relleno Casserole with shredded cheddar cheese.
  • Bake for 30 to 35 minutes, until the top is golden brown.

What to serve with Chile Relleno Casserole?

Spanish Rice: this recipe is easy to follow and goes great with all kinds of Mexican dishes.
Corn Salsa: this dip is great for parties, especially if you’re over using salsa from a can. Easy to make, and ready in 5 minutes.
Refried Beans: beans go great with any casserole, but especially this one. Our refried bean recipe is fast, so you can make it while the casserole is baking.

Pile on the Toppings!

Cilantro: chop up some fresh cilantro and sprinkle it over the top of the casserole once it’s been baked or use it as a garnish for the side of your dish.
Chorizo sausage, ground beef or chicken: chicken, chorizo and ground beef work really well with this recipe, as well as many other Mexican dishes. If you go ahead with using meat, always check the internal temperature of the casserole with a probe thermometer. Casserole with meat is safe to eat when the internal temperature reaches 160 degrees F (71.1 degrees C), according to the USDA’s website.
Cotija: if you are up for something a bit different, try stuffing your peppers with cotija instead of Monterey Jack cheese. Cotija is more salty than Monterey Jack, and gives the whole dish a different flavor. Still use cheddar to cover the top the casserole, because cotija is much firmer.
Enchilada Sauce: If you want this to be like a wet enchilada, you can top with some easy 10 minute homemade enchilada sauce that is one of my most popular recipes on the site!

Pan of Chile Relleno Casserole


What kind of chile you use for this recipe is entirely up to you. If you are fresh out of green chilies, or just want to try something a little different, here are some that work great with this relleno recipe.

Anaheim chile: this chile is a little smaller than some other varieties, but it is still easy to pack with cheese.
Poblano peppers: these are what chile rellenos are traditionally made with, since they are large and bake really well. Poblanos are also a good source of vitamin A as well as being tasty.
New Mexico/ Hatch chiles: if you want something a little spicier than green chiles, New Mexico chiles pack more heat and are still big enough to fit a lot of stuffing inside. They also aren’t spicy enough to make you regret eating them.


You’ve probably seen it spelled “chili,” “chilli,” and “chile.” So, which one is right? Actually, they all are, according to Miriam-Webster Dictionary’s website.

Chile: this is the original Spanish spelling of the word. It is also the name of the South American country. So, when you’re serving up chile rellenos, you can be smug and correct your friends’ spelling.
Chili: “chili” is the standard English spelling for both the delicious stew and the hot pepper you accidentally put in your delicious stew.
Chilli: this spelling is only used by British English speakers.
Now that you know this, feel free to debate chillies with the English person you just meet while eating your chili that you just put hot chiles in.


If you are using a glass casserole dish, you should check them for cracks before you use them (even tiny ones.) Cracked glass doesn’t distribute the heat from your oven evenly around the dish. This means that in the best scenario, your casserole won’t cook evenly and in the worst scenario, your glass dish could shatter. Save yourself from potential burns and give your dish a good once-over before using it.

How to Store Chile Relleno Casserole:
Serve: you shouldn’t leave your casserole out for longer than two hours at room temperature.
Store: kept in an airtight container, it will stay good for 3 days before it starts getting gross.
Freeze: it will keep in the freezer for up to 3 months.

Chile Relleno Casserole

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Chile Relleno Casserole

Chile Relleno Casserole is a hearty, easy family-friendly dish with whole green chilis, cheddar and jack cheeses baked together in less than 45 minutes.
Yield 12 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Author Sabrina Snyder


  • 21 ounces whole green chiles , canned - drained
  • 8 ounces Jack cheese , cut into 1" cubes
  • 8 large eggs
  • 3/4 cup whole milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 cups cheddar cheese , shredded


  • Preheat oven to 350 degrees F (176.6 degrees C). Spray a 9"x13" baking pan with vegetable oil spray.
  • Place 2 cubes of jack cheese into each chili and line them up in the pan.
  • Whisk together the eggs, milk, flour and baking powder and pour it over the chilis.
  • Put the cheddar cheese over the egg mixture and bake for 30-35 minutes or until golden brown.


Calories: 236kcal | Carbohydrates: 9g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 267mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Calcium: 326mg | Iron: 1.3mg

Collage Photos of Chile Relleno Casserole Slice and Pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Great question! Did a bit of research and found that because Hatch chilis vary in size, on average one chile equals one ounce, so you usually have about 8 chiles in a cup. Hope that helps. Let us know how it turned out.

  1. I grilled 6 poblano chilies; however, not sure how many chilies are used in the casserole. Couldn’t find any cans of whole chilies anywhere. Am making this tonight, from your picture it looks like you use a lot of chilies. Please let me know approx. number of chilies for next time. Thank you!

  2. Is used poblanos in this recipe because I couldn’t find whole green chilis in my store. This recipe turned out so well! Absolutely delicious!

  3. Can deconstruct this recipe with chopped green chiles and grated cheese. Also, a layer of cooked chorizo is a nice addition.

  4. Family loved it. I made with fresh poblano peppers, blanched and peeled. We loved the flavor, but the Monterrey jack was rubbery (maybe my cooking technique?) I’d prefer a softer cheese. Also, if I’m not mistaken, I noted the statement that this recipe is gluten free. I’m not an expert by any means, but my gluten free friends do not use flour. But we enjoyed it very much. Satisfied that “craving,” and much easier than frying. Thanks! We will eat again, and serve to company.

    1. You’re absolutely right. I just updated to read correctly. Thanks for catching that. I’m so glad you all loved it.

  5. I have a quick question about the chili relleno casserole recipe. In the body of the article baking soda is used but in the actual recipe it says baking powder. Which is correct? Really want to make this soon…sounds wonderful

    1. Thanks for catching that. I originally tested it using baking soda and it didn’t work that’s why I ended up using baking powder. I’ve updated the post to read correctly. I hope you enjoy it!

      1. Hi Sabrina
        I haven’t made one of your recipes that is less than 5 stars! Thank you:)
        CHILE RELLENO CASSEROLE….how would you suggest incorporating meat (say…ground beef or chorizo)? Adding it directly to the casserole??
        Thanks so much!

        1. Thank you so much! If you want to add meat, make sure to cook it completely and then add it in between steps 2 and 3 to the casserole. Enjoy!

        1. I’ve not tested this recipe using cornmeal. If you decide to try, I’d love to know how it turns out. Thanks!

  6. Just received your recipe for CHILE RELLENO CASSEROLE, it sounds and looks delicious. I really want to make it but I was unsure if I could cut it down to 6 servings. I look forward to your answer. Thank you.

    1. Yes, you can adjust the serving size by using the slider tool that pops up as you hover over it in the recipe card. Enjoy!