Chili Relleno Casserole

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This easy Chili Relleno Casserole has all the flavors of classic Mexican chile rellenos in a simple baked dish. Tender roasted poblano peppers are layered with melted cheese and topped with a creamy egg mixture. It’s a comforting, cheesy casserole that’s perfect for busy weeknights or casual dinners with friends.

Prep Time15

Cook Time45

Total Time1

Course: Casserole, Dinner, Main Dish

Cuisine: Mexican-Inspired

Keyword: cheesy pepper casserole, chili relleno casserole, easy Mexican casserole, poblano pepper casserole

Cooking Method: Baking, Oven

Diet: Gluten-Free (if using gluten-free flour), Vegetarian

Servings:

Calories: 417kcal

Author: MelanieCooks.com

Equipment

8x8-inch baking dish
Bowl
Whisk or fork
Measuring Cups
Measuring Spoons
Cheese grater if shredding cheese yourself
Oven

Ingredients

Cooking spray
2 cans whole poblano peppers 7 oz each, drained
8 oz Monterey Jack cheese shredded
8 oz Cheddar cheese shredded
2 eggs large
1 can evaporated milk 5 oz
2 tbsp all-purpose flour
½ cup milk or as needed, to thin batter
1 can enchilada sauce 8 oz, or tomato sauce

Instructions

Preheat the oven to 350°F (175°C) and spray an 8x8-inch baking dish with cooking spray.
Spread the poblano peppers from one can evenly across the bottom of the baking dish.
Sprinkle half of the Monterey Jack and Cheddar cheese over the peppers, then add the remaining poblano peppers on top.
In a bowl, whisk together the eggs, evaporated milk, and flour until smooth. If the mixture is thick, add up to ½ cup milk to thin it to a pourable consistency.
Pour the egg mixture evenly over the peppers and cheese in the baking dish.
Bake for 25 minutes, then remove from the oven and pour the enchilada sauce evenly over the top.
Return the casserole to the oven and bake for 15 more minutes.
Sprinkle the remaining cheese on top and place under the broiler for 2–3 minutes, until the cheese is melted and bubbly. Let cool slightly before serving.

Notes

If canned poblano peppers are not available, you can use canned whole green chiles or roasted fresh poblano peppers.
For a spicier version, substitute green jalapeño peppers for some of the poblano peppers.

Nutrition