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Easy Chiles Rellenos Casserole

A simple baked casserole featuring layers of green chiles and gooey melted cheese with a light egg batter — all the flavor of classic chiles rellenos without the frying!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican, Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 7 oz cans whole green chiles drained and halved
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup all‑purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9×13‑inch baking dish.
  2. Spread half of the drained green chiles evenly in the bottom of the dish.
  3. Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the chiles.
  4. Add the remaining chiles on top and then the rest of the cheese.
  5. In a bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
  6. Pour the egg mixture evenly over the layered chiles and cheese.
  7. Bake uncovered for 40–45 minutes, until golden and puffed and a knife comes out clean.
  8. Let cool for about 10 minutes before slicing and serving.

Notes

Drain the chiles well so the casserole isn’t watery. You can add cooked chicken or adjust cheeses to your taste!