Easy Chile Relleno Casserole is a simple yet flavorful twist on the classic Mexican dish, perfect for weeknight dinners or casual gatherings. Instead of individually stuffing and frying peppers, this casserole layers roasted poblanos, melty cheese, and a fluffy egg batter, all baked to golden perfection. Topped with a smoky, homemade roasted tomato sauce, this dish packs all the flavor of traditional chile rellenos with a fraction of the effort. Whether you’re new to Mexican cooking or a seasoned home chef, you’ll appreciate how approachable and customizable this casserole is. Let’s dive into this irresistible, comfort-filled recipe!
Why You’ll Love This Easy Chile Relleno Casserole
This casserole is everything you love about chile rellenos — roasted peppers, gooey cheese, and a rich egg batter — without the time-consuming process of stuffing and frying. It’s baked in one dish for easy prep and cleanup, making it a great go-to for family dinners or meal prep. Plus, the homemade sauce adds depth and authentic flavor, giving you a restaurant-worthy dish right at home.
Ingredients
For the Casserole:
4 poblano peppers
10 oz Monterey Jack cheese (or Oaxaca cheese for a more traditional flavor)
Egg Batter:
3 large eggs (room temperature)
2½ tbsp all-purpose flour
2 tbsp milk
¼ tsp baking powder
Sea salt and freshly ground black pepper, to taste
For the Sauce:
3 Roma tomatoes
½ yellow onion
½ jalapeño pepper
2 small garlic cloves, skin on
2 tbsp avocado or vegetable oil
1 small street taco-sized corn tortilla (or ½ of a regular tortilla)
1 tsp chicken bouillon
¼ tsp oregano
2½ tbsp water
Sea salt and freshly ground black pepper, to taste
Optional Toppings:
Fresh cilantro
Lime wedges
Sour cream
Avocado slices
Hot sauce
Step-by-Step: How to Make Easy Chile Relleno Casserole
Roast the Peppers: Preheat the oven to broil and position the rack close to the broiler. Arrange the whole poblano peppers on a foil-lined baking sheet. Broil for 3–4 minutes per side until blackened and blistered.
Steam & Peel: Place the peppers in a sealed zip-lock bag and let them steam for 5–7 minutes. Peel off the skins, remove stems and seeds, and set aside.
Prepare the Batter: Preheat the oven to 350°F and grease an 8-inch baking dish. Separate egg whites and yolks. Beat the whites with a hand mixer until stiff peaks form. On low speed, add yolks one at a time, then incorporate flour, milk, baking powder, salt, and pepper until smooth and fluffy.
Assemble the Casserole: Spread half of the egg mixture evenly in the baking dish. Layer two poblano peppers over the batter, followed by a sprinkle of cheese. Add the remaining roasted peppers and cheese, then finish with the rest of the batter. Top with the last bit of cheese.
Bake: Place the dish in the oven and bake for 30 minutes, or until golden and set. Cool for 5–10 minutes before slicing.
Prepare the Sauce: While the casserole bakes, char the tomatoes, jalapeño, onion, and unpeeled garlic cloves in a cast-iron skillet until softened. Peel the garlic and tomatoes, then blend with onion, jalapeño, tortilla, bouillon, oregano, water, salt, and pepper until smooth. In the same skillet, heat oil, add the blended sauce, and simmer for 3–5 minutes. Adjust seasoning to taste.
Helpful Tips
For extra flavor, roast the peppers on an outdoor grill for a smoky char.
Use Oaxaca or Chihuahua cheese for a more authentic taste.
Beat the egg whites until very stiff for a fluffier casserole.
Make the sauce a day ahead to save time.
Substitutions and Variations
Cheese Swap: For a different flavor profile, use cheddar or pepper jack for added spice.
Protein Add-In: Add cooked chorizo or shredded chicken for a heartier dish.
Vegetarian: Use vegetable bouillon instead of chicken for the sauce.
Low-Carb: Skip the tortilla in the sauce for fewer carbs.
Storage Instructions
Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven for best texture.
Reheating: Warm in the oven at 325°F for 15–20 minutes or heat individual portions in the microwave.
Nutritional Information (Per Serving)
Calories: ~280
Protein: 13g
Fat: 18g
Carbohydrates: 12g
Fiber: 3g
Sodium: 420mg
Serving Suggestions
Serve this casserole with Mexican rice, refried beans, or a crisp side salad. For extra heat, drizzle with your favorite hot sauce or top with a dollop of sour cream for a creamy finish. Garnish with fresh cilantro, avocado slices, and a squeeze of lime for brightness.
Frequently Asked Questions About Easy Chile Relleno Casserole
Can I use canned green chiles instead of fresh poblanos?
Yes — while fresh poblanos provide the best flavor, canned green chiles are a convenient alternative.
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate until ready to bake.
What can I use instead of the homemade sauce?
If you’re short on time, a store-bought enchilada sauce works as a quick substitute.
How do I make it spicier?
Keep the seeds in the jalapeño or add extra chiles to the sauce for more heat.
Can I double the recipe?
Yes, simply use a larger baking dish and double all ingredients. Adjust baking time as needed.
Conclusion
Thank you for joining me in making this Easy Chile Relleno Casserole! This casserole captures all the rich, comforting flavors of classic chile rellenos without the fuss, making it an excellent choice for busy weeknights or relaxed entertaining. I love how easily customizable this recipe is — and that homemade sauce truly elevates the entire dish! I hope this recipe brings a little warmth and flavor to your kitchen. Happy cooking, and thank you for being part of our food-loving community — enjoy every bite!
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Easy Chile Relleno Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A simple Easy Chile Relleno Casserole with layers of roasted poblano peppers, melty cheese, and fluffy egg batter, topped with a smoky homemade tomato sauce.
Ingredients
4 poblano peppers
10 oz Monterey Jack cheese (or Oaxaca cheese)
3 large eggs (room temperature)
2½ tbsp all-purpose flour
2 tbsp milk
¼ tsp baking powder
Sea salt and freshly ground black pepper, to taste
3 Roma tomatoes
½ yellow onion
½ jalapeño pepper
2 small garlic cloves (skin on)
2 tbsp avocado or vegetable oil
1 small corn tortilla (street taco size)
1 tsp chicken bouillon
¼ tsp oregano
2½ tbsp water
Optional: fresh cilantro, lime wedges, sour cream, avocado slices, hot sauce
Instructions
Roast the Peppers: Preheat the oven to broil and position the rack close to the broiler. Arrange the whole poblano peppers on a foil-lined baking sheet. Broil for 3–4 minutes per side until blackened and blistered.
Steam & Peel: Place the peppers in a sealed zip-lock bag and let them steam for 5–7 minutes. Peel off the skins, remove stems and seeds, and set aside.
Prepare the Batter: Preheat the oven to 350°F and grease an 8-inch baking dish. Separate egg whites and yolks. Beat the whites with a hand mixer until stiff peaks form. On low speed, add yolks one at a time, then incorporate flour, milk, baking powder, salt, and pepper until smooth and fluffy.
Assemble the Casserole: Spread half of the egg mixture evenly in the baking dish. Layer two poblano peppers over the batter, followed by a sprinkle of cheese. Add the remaining roasted peppers and cheese, then finish with the rest of the batter. Top with the last bit of cheese.
Bake: Place the dish in the oven and bake for 30 minutes, or until golden and set. Cool for 5–10 minutes before slicing.
Prepare the Sauce: While the casserole bakes, char the tomatoes, jalapeño, onion, and unpeeled garlic cloves in a cast-iron skillet until softened. Peel the garlic and tomatoes, then blend with onion, jalapeño, tortilla, bouillon, oregano, water, salt, and pepper until smooth. In the same skillet, heat oil, add the blended sauce, and simmer for 3–5 minutes. Adjust seasoning to taste.
Notes
Use Oaxaca or Chihuahua cheese for a more authentic taste.
Add cooked chicken or chorizo for extra protein.
Make ahead: Assemble the casserole up to 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Carbohydrates: 12g
- Protein: 13g