Chili Relleno Casserole

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  • Repeat Layers
    Add remaining chilies on top, followed by the remaining cheese.

  • Make the Batter
    In a mixing bowl, whisk together eggs, milk, flour, and baking powder until smooth.

  • Pour & Bake
    Carefully pour batter evenly over the casserole. Bake uncovered for 40–45 minutes, or until puffed, golden, and set in the center.

  • Rest & Serve
    Let the casserole rest for 10 minutes before slicing and serving.

    • 🍽️ Serving Suggestions

    • Serve with Spanish rice or cilantro-lime rice

    • Add refried or black beans on the side

    • Top with sour cream, salsa, or guacamole

    • Pair with a crisp green salad for balance

    🔄 Variations & Tips

    • Spicy Version: Add diced jalapeños or pepper jack cheese

    • Chicken Option: Swap ground beef for shredded rotisserie chicken

    • Vegetarian: Skip the meat and add sautéed mushrooms or black beans

    • Extra Cheesy: Add an extra cup of shredded cheese on top

    • Low-Carb: Use almond flour instead of all-purpose flour

    🧊 Storage & Reheating

    • Refrigerator: Store leftovers in an airtight container for up to 4 days

    • Reheat: Warm in the oven at 325°F or microwave individual portions

    • Freezer: Freeze baked casserole (wrapped tightly) for up to 2 months

    ❓ Frequently Asked Questions

    Are canned green chilies spicy?
    Most whole canned green chilies are mild, especially Hatch varieties.

    Can I make this ahead of time?
    Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

    Does it work for breakfast?
    Absolutely—this casserole is fantastic as a brunch or breakfast-for-dinner option.

    ⭐ Final Thoughts

    This Chili Relleno Casserole delivers all the comfort and flavor of classic Tex-Mex without the fuss of stuffing and frying. It’s warm, cheesy, satisfying, and always a crowd favorite.

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