Easy Cheesy Chile Relleno Casserole
It doesn’t get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg mixture. It’s your new favorite breakfast casserole! Or is it dinner? YES!
I was checking out at the grocery store the other day, and the dude who was bagging my groceries had to get an extra cart to fit all my bags of food. My cart was piled so high I was actually balancing things so they didn’t fall. You tend to get odd glances when it looks like you’re stocking for the apocalypse.
But no, I was just doing our shopping for the week. I explained to the bagger that I have 4 children, and was going to be watching my best friend’s 5 children while she goes on a getaway with her husband. For 6 days.
The bagger, who is a young 20-something with long hair in his eyes, looked at me with a straight face and said, “Nine kids? So, like, what are you getting out of it?” I started to laugh, and his eyes popped out of his head as he screeched, “Are you just doing her a solid?!?!?”
It is so funny how much your worldview changes when you have children. When you have a lot of kids, you are the only one who knows just how much you want to get away from them. The only other people who can really understand this are people with other children. We have to watch out for each other!
So here we are. A total of 9 children ages 10, 9, 8, 7, 6, 5, 4, and two 1 year old babies. And a partridge in a pear tree. It really hasn’t been too bad! The one-year-olds are the biggest challenge. I feel like I got a baptism-by-fire insight into what it would be like to have twins. This week has definitely rid me of any lingering romantic notions about having my own set. It’s a miracle they are still alive!
Highlight of the week was when one of the baby’s escaped from the bath and made it halfway across the house, stark naked and leaving a trail of water behind him, while a gleeful passel of squealing children danced around, egging him on. Someday when I’m an old granny, all the horror and angst will have disappeared from this memory, leaving behind only the laughs. Can’t wait for that. Still rocking the maniacal gleam in my eye just now.
We got by on super easy dinner recipes all week! Mostly I fed the animals cheese and carbs. Seemed to keep them at bay. This chile relleno casserole fit the bill! It’s Tex Mex heaven.
How to make Chile Relleno Casserole
This is one of those stupid-easy recipes. Like, make it once, and the next time you can probably do it in your sleep.
First you’re going to need some WHOLE green chiles. Not diced like you usually get. (I actually tested this recipe with diced chiles, just to see. Lately I’ve had a hard time finding certain products; whole chiles aren’t as common…Covid ripple effect. But this recipe is just NOT as good with the diced chiles. It doesn’t have the right texture. Hold out for the whole chiles! Or get them online!)
They should be in the same area at the store as the diced ones. They usually come in 4 ounce, 7 ounce, or 27 ounce cans. The recipe calls for about 20 ounces, so you will need five 4-ounce cans, three 7-ounce cans, or 1 of the big cans and you will have a very chile-y casserole (or you will have some leftover).
If it’s not already slit, open up each chile so that it will lie flat. Toss out the seeds if you find any.
Layer half of the chiles on the bottom of a greased casserole dish.
Cover with a heck ton of cheese! This is the the “filling” of our chile relleno. Chile relleno means “stuffed chile.” Filled with cheeeeeese. Yes please. I like to use a combination of Monterey Jack, Pepper Jack, and Cheddar, but any shredded cheese combo you like will work fine! Pepper Jack will of course make it a bit spicier.
Repeat the layers: add the remaining chiles and more cheese. Then in a bowl, mix together a few eggs, flour, baking powder (to make it so fluffy!) evaporated milk, and seasonings. (You can use cream or half and half instead of the evaporated milk if you like). Pour the eggs all over the top of your gorgeous casserole. And that’s IT.
Bake it up and serve. It will be gone in a flash!
Breakfast or Dinner?
I’ve always thought of this as a breakfast dish because it’s almost identical to a traditional breakfast casserole (cheese and toppings layered in a pan, then seasoned eggs and milk poured on top.) But you can serve it for dinner or whenever you like! Chile relleno is definitely not a breakfast dish, but this casserole seems to bend that rule just fine.
Good news! If you are making this for breakfast, you can make it ahead and refrigerate overnight!
Breakfast side dishes ideas: Hashbrowns, sausage or bacon, fruit salad, orange juice!
Dinner side dishes: big green salad, cilantro lime rice, refried beans, chips and salsa.
Garnish your chile relleno casserole with:
- How to Make Authentic Pico de Gallo << So fresh! I love this stuff.
- 5 Minute Restaurant Style Salsa << this is made in the blender. Super easy!
More Mexican food!
- Aunt Shirley’s Creamy Chicken Enchiladas << soooo cheesy!!
- Chile Rellenos from House of Yumm
- Cowboy Pinto Bean Soup << this recipe features green chiles too! Such great flavor.
- Easy Baked Mexican Meatballs << These are really good in tacos!
- Chicken Taquitos << Homemade, of course, is always better.
Egg Casseroles you will love
- Cheesy Overnight Hashbrown Breakfast Casserole << if you are going to make one breakfast casserole, make this one.
- Feta Cheese Egg Casserole from Diethood
- Bacon, Potato, and Egg Casserole from Two Peas and Their Pod
Easy Chile Relleno Casserole
- nonstick spray
- 20 ounces whole green chiles
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey jack cheese, divided
- 1 cup shredded Pepper Jack Cheese, divided
- 8 large eggs
- 1 cup evaporated milk, *
- 2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoning salt, such as Lawry's
- 3/4 teaspoon black pepper
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
- Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
- Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
- Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
- Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
- Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
- Pour the egg mixture evenly over the cheese and chiles.**
- Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
- Let set for about 5 minutes and then serve!
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