Chili Relleno Casserole Recipe

Name: Chili Relleno Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: cooking spray; 2 (7 ounce) cans whole green chile peppers, drained; 8 ounces Monterey Jack cheese, shredded; 8 ounces Longhorn or Cheddar cheese, shredded; 2 large eggs; 1 (5 ounce) can evaporated milk; 2 tablespoons all-purpose flour; 0.5 cup milk; 1 (8 ounce) can tomato sauce

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

Cooking spray
2 (7 ounce) cans whole poblano peppers, drained (see note)
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 large eggs (see note)
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
cup milk, or as needed
1 (8 ounce) can enchilada sauce or tomato sauce

Directions

Step 1: Gather all ingredients. Preheat the oven to 350F (175C). Grease an 8x8-inch baking dish with cooking spray.

Step 2: Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.

Step 3: Sprinkle with half of the Monterey Jack and Cheddar cheeses, then cover with the remaining poblano peppers.

Step 4: In a bowl, mix eggs, evaporated milk, and flour together. If the mixture is too thick, add cup milk to achieve the desired consistency. Pour the mixture evenly over the chiles.

Step 5: Bake in the preheated oven for 25 minutes. Then, pour enchilada sauce evenly over the top and continue baking for 15 more minutes.

Step 6: Turn on the broiler. Sprinkle the top with the remaining Monterey Jack and Cheddar cheeses. Place the dish under the broiler until the cheese is melted, about 2 to 3 minutes.

Step 7: Serve and enjoy!

Notes

You can find canned poblano peppers in Mexican stores, major grocery stores, and online. If you can't find canned poblano peppers, use fresh roasted poblano peppers or canned whole green chile peppers. The video for this recipe uses 3 eggs and an extra egg yolk for added richness.

Nutrition Facts

Per Serving:

Nutrient	Amount	% Daily Value*
Calories	395	-
Total Fat	28g	36%
Saturated Fat	16g	81%
Cholesterol	141mg	47%
Sodium	915mg	40%
Total Carbohydrate	14g	5%
Dietary Fiber	2g	9%
Total Sugars	8g	-
Protein	24g	47%
Vitamin C	59mg	66%
Calcium	647mg	50%
Iron	2mg	10%
Potassium	524mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chili Relleno Casserole Recipe

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FAQ about Chili Relleno Casserole Recipe

Yes, fresh roasted poblano peppers can be used. Roast them until the skin blisters, peel off the skin, remove seeds, and dice or layer as directed. Fresh peppers may add more flavor, but slightly increase prep time.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through.

Yes, this casserole can be frozen. Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Yes, assemble the casserole and store it covered in the refrigerator for up to 24 hours before baking. Bake as directed when ready to serve.

Yes, you can use other melting cheeses such as Colby, Mozzarella, or a Mexican blend. Adjust the quantity according to taste.

No, you can substitute regular milk or a combination of milk and cream. Using only evaporated milk gives a richer, creamier texture.

Yes, cooked meats such as shredded chicken, ground beef, or vegetables like corn or zucchini can be added. Layer them between the peppers and cheese before pouring the egg mixture.

Use reduced-fat cheeses and milk, or skip the additional milk. You can also use fewer eggs to lower cholesterol and saturated fat.

Do not leave the casserole at room temperature for more than 2 hours to avoid bacterial growth. Refrigerate any leftovers promptly.

Yes, this recipe can be made in individual ramekins or muffin tins. Adjust baking time, usually reducing by 5–10 minutes depending on portion size.

Comments

Patrick Adams

12/03/2023 06:57:36 AM

I was pleasantly surprised by how closely this casserole resembled chili rellenos! Both my husband and I thoroughly enjoyed it. I made a few adjustments based on others' suggestions, using an 8x8 dish, 3 eggs, evaporated milk, and a bit of half and half. I also added some leftover Rotel tomatoes between the layers. The final sauce, made with tomato sauce, hot salsa, a dollop of Rotel, and a touch of sugar, really enhanced the spicy flavors. I can't wait to make this again with fresh peppers - the whole fire-roasted canned peppers worked perfectly. I prefer not to reveal the original dish it's supposed to taste like when serving it to others, as it allows them to appreciate the casserole for its own unique flavors. My husband even commented on how much it reminded him of chili rellenos without knowing the name of the dish! Overall, a fantastic recipe with lots of room for creativity and personalization.

Mark Thompson

05/22/2025 08:23:29 AM

I have made this recipe multiple times and have been tweaking it to match the dish I always order from my favorite family-owned Mexican restaurant, while keeping the fat and calorie content in check. I've experimented with using both fresh and canned peppers, with the best results coming from Hatch fresh roasted peppers when they are in season. However, fire-roasted canned peppers also work well. In my most recent attempt, I used a 1 lb. 10 oz. can of chiles, added 2 stewed chicken breasts, and used only 8 oz. of pepper jack cheese. I layered the chiles, chicken, and cheese in a round casserole dish, repeating the layers to create a delicious dish. To prevent sticking, I always place a 10-inch flour tortilla at the bottom of the casserole dish instead of using foil. This way, I can easily lift the whole dish out once it has cooled and set, serving it pie-wedge style. For this larger amount of chile peppers, I used 5 small eggs, 5 tablespoons of flour, 4 tablespoons of 2% milk, 1 teaspoon of garlic powder, and 1/2 teaspoon of cumin in my mixture. The sauce consists of approximately 1 cup of "Enchilada Sauce" by Anna Marie (without cinnamon and chocolate) and a can of regular Rotel tomatoes. In my next attempt, I plan to mix drained regular Rotel tomatoes with the chiles and use hot Rotel tomatoes in the Enchilada Sauce for an extra kick of flavor.

Joseph Thompson

04/28/2025 09:56:36 PM

I love making this dish regularly, and it's always a hit with everyone. On days when the girls have soccer games, I like to add roasted chicken to make it even more satisfying. It works great as a side dish or a full meal. I serve it with shredded lettuce, salsa, and sour cream, and it always turns out to be a fantastic dish.

Brenda Robinson

10/17/2022 02:34:18 AM

Absolutely loved it! I used fresh poblano peppers, and the dish didn't taste overly eggy like some other recipes I've tried. Planning on making it again tonight!

Jason Gomez

03/04/2025 06:51:08 PM

Super simple! I made these quickly by dipping them in a mixture of eggs, flour, and egg whites. I didn't use milk, but instead used salsa on the cheese.