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A slice of cheesy layered Mexican casserole on a white plate, topped with sour cream, tomatoes, and cilantro.

Easy Chile Relleno Casserole: Cheesy Mexican Dinner

Enjoy all the comforting flavors of traditional chile rellenos in a simple, layered casserole form. This cheesy, satisfying Mexican dinner is perfect for a weeknight meal and comes together with minimal fuss.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 (27 oz) cans whole roasted green chiles mild or medium, drained and patted dry
  • 3 cups Monterey Jack cheese shredded, or Mexican blend
  • 1 (10 oz) can red enchilada sauce mild or medium
For the Egg Batter
  • 6 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Serving (Optional)
  • 1/4 cup fresh cilantro chopped
  • 1 avocado sliced or diced
  • 1/2 cup sour cream

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Spatula

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Open the cans of whole green chiles, drain them thoroughly, and pat them very dry with paper towels. This helps prevent the casserole from becoming watery.
Assemble the Casserole Layers
  1. Arrange half of the drained green chiles in a single layer at the bottom of the prepared baking dish.
  2. Sprinkle 1 1/2 cups of the shredded Monterey Jack cheese evenly over the chile layer.
  3. Pour about half of the enchilada sauce (approximately 5 oz) over the cheese and chile layer.
  4. Repeat with the remaining half of the green chiles, arranging them over the first layer.
  5. Top with the remaining 1 1/2 cups of shredded Monterey Jack cheese.
Prepare and Add Egg Batter
  1. In a large mixing bowl, whisk together the eggs, all-purpose flour, milk, baking powder, salt, and black pepper until the mixture is smooth and well combined.
  2. Carefully and evenly pour the egg batter over the layers in the baking dish. Gently shake the dish or use a spatula to ensure the batter settles around the chiles and cheese.
Bake and Serve
  1. Bake for 40-45 minutes, or until the casserole is set, lightly golden brown on top, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with foil.
  2. Remove from oven and let the casserole rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
  3. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired. Serve warm.

Notes

For an extra kick, use medium or hot enchilada sauce, or sprinkle in some chopped pickled jalapeños between the layers. This casserole pairs wonderfully with a side of refried beans or Mexican rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.