Chile Rellenos Casserole

If you’re craving all the bold, cheesy flavors of classic chile rellenos without the extra work of stuffing and frying peppers, this Chile Rellenos Casserole is the perfect solution. Layers of tender poblano peppers, melty Monterey Jack and sharp Cheddar cheese, and a light, fluffy egg custard come together in one comforting, oven-baked dish that’s every bit as satisfying as the restaurant favorite.

This shortcut casserole transforms a traditional Mexican classic into an easy weeknight meal without sacrificing flavor. The roasted poblano peppers provide their signature smoky, mildly spicy flavor, while the combination of cheeses melts into every layer, creating a rich, creamy bite. A seasoned egg mixture holds everything together, baking into a soft, soufflé-like texture that’s both hearty and comforting.

A finishing layer of red enchilada sauce adds just the right amount of savory richness, complementing the smoky peppers and gooey cheese without overpowering them. Fresh toppings like sour cream, cilantro, tomatoes, and green onions brighten each serving, making every bite a perfect balance of creamy, cheesy, and fresh.

Whether you’re serving brunch, dinner, or bringing a dish to share at a gathering, this Chile Rellenos Casserole is guaranteed to impress. It’s simple to prepare, packed with authentic Southwestern flavor, and destined to become a favorite recipe you’ll make time and time again.

Servings: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

• Cooking spray
• 2 (7-ounce) cans whole poblano peppers, drained
• 8 oz Monterey Jack cheese, shredded
• 8 oz sharp Cheddar cheese, shredded
• 2 large eggs
• 1 (5-ounce) can evaporated milk
• 2 tbsp all-purpose flour
• ½ cup whole milk (or as needed)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 (8-ounce) can red enchilada sauce or tomato sauce

Optional Toppings

• Sliced green onions
• Pickled jalapeños
• Sour cream
• Chopped fresh cilantro
• Diced tomatoes
• Crumbled cotija cheese

Instructions

1. Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.
2. Pat the poblano peppers dry with paper towels. Slice them open if needed so they lay flat.
3. Arrange half of the peppers in an even layer in the prepared baking dish.
4. Sprinkle half of the Monterey Jack and Cheddar cheeses over the peppers.
5. Repeat with the remaining peppers and cheeses.
6. In a medium bowl, whisk together the eggs, evaporated milk, whole milk, flour, garlic powder, onion powder, cumin, smoked paprika, kosher salt, and black pepper until smooth.
7. Pour the egg mixture evenly over the layered peppers and cheese.
8. Bake for 30–35 minutes, or until the casserole is puffed, lightly golden, and the center is set.
9. Remove the casserole from the oven and spread the enchilada sauce evenly over the top.
10. Return to the oven for an additional 5–10 minutes until the sauce is warmed through and bubbling around the edges.
11. Let the casserole rest for 5–10 minutes before slicing.
12. Garnish with sliced green onions, pickled jalapeños, sour cream, cilantro, diced tomatoes, and crumbled cotija cheese before serving.

Variations

• Add seasoned ground beef, shredded chicken, or chorizo between the pepper layers for a heartier casserole.
• Replace the Monterey Jack with Pepper Jack for a spicy, cheesy kick.
• Roast fresh poblano peppers instead of using canned for a deeper, smokier flavor.
• Mix roasted corn or black beans into the casserole for added texture and Southwestern flair.

Tips

• Drain and pat the peppers dry well to prevent excess moisture in the casserole.
• Let the casserole rest before slicing so it sets properly and serves neatly.
• For an extra golden top, broil for 2–3 minutes after adding the enchilada sauce.
• Serve with warm tortillas, Mexican rice, or refried beans for a complete restaurant-style meal.