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Hearty Chile Relleno Casserole with Mexican Rice

A comforting and flavorful baked casserole featuring roasted poblano peppers stuffed with a cheesy filling, layered over fluffy Mexican rice, and topped with a savory red sauce. Perfect for a family dinner with a satisfying kick.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Mexican Rice
  • 1 cup Long grain white rice rinsed well
  • 1 tbsp Olive oil
  • 1/4 cup White onion finely diced
  • 2 cloves Garlic minced
  • 1 tbsp Tomato paste
  • 1.5 cups Chicken broth
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt or to taste
  • 2 tbsp Fresh cilantro chopped, for rice
For the Chile Relleno Casserole
  • 6-8 Large poblano peppers
  • 1.5 cups Monterey Jack cheese shredded
  • 1/2 cup Oaxaca cheese shredded, or more Monterey Jack
  • 4 oz Cream cheese softened
  • 2 Large eggs
  • 2 tbsp All-purpose flour
  • 1/4 cup Milk
  • 19 oz Red enchilada sauce 1 large can or 2 cups homemade
  • 1 cup Monterey Jack cheese shredded, for topping
  • 1 tbsp Olive oil for greasing
  • 1 lb Ground beef or turkey cooked and seasoned, optional

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Medium saucepan with lid
  • Mixing bowls
  • Baking Sheet
  • Tongs
  • Aluminum Foil

Method
 

Prepare the Mexican Rice
  1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  2. Add the rinsed rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent. Pour in chicken broth, stir in cumin and 1/2 tsp salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender. Remove from heat, let stand for 5 minutes, then fluff with a fork and stir in chopped cilantro. Set aside.
Roast the Poblano Peppers
  1. Preheat your oven's broiler or oven to 400°F (200°C). Place poblano peppers on a baking sheet. Broil (or roast) for 5-7 minutes per side, turning with tongs, until the skins are thoroughly charred and blistered. Watch carefully to prevent burning.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag. Let them steam for 10-15 minutes. This makes the skin easier to peel.
  3. Once cooled enough to handle, carefully peel the skin from each pepper. Make a slit down one side of each pepper, then gently remove the seeds and stems. Be careful to keep the peppers as intact as possible.
Prepare the Cheese Filling
  1. In a medium bowl, combine 1.5 cups shredded Monterey Jack cheese, 1/2 cup shredded Oaxaca cheese, and the softened cream cheese. Mix thoroughly until well combined. Season with a pinch of salt and pepper.
Prepare the Egg Batter (Binding)
  1. In a small bowl, whisk together the large eggs, all-purpose flour, and milk until smooth and no lumps remain. This mixture will help bind the casserole.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. Spread the cooked Mexican rice evenly across the bottom of the prepared baking dish.
  3. Carefully stuff each peeled poblano pepper with the cheese mixture. If using, you can also mix cooked ground meat with the cheese, or layer it on top of the rice before the poblanos.
  4. Arrange the stuffed poblano peppers over the layer of Mexican rice in the baking dish. Pour the whisked egg batter evenly over the stuffed poblano peppers.
  5. Pour the red enchilada sauce over the entire casserole, ensuring good coverage. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake the Casserole
  1. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 20 minutes, or until the casserole is bubbly, the cheese is melted and lightly golden, and the center is set.
  3. Let the casserole rest for 10 minutes before serving. This allows it to set, making it easier to serve.

Notes

For extra flavor, consider adding 1 lb of cooked and seasoned ground beef or turkey to the cheese filling, or layer it directly over the rice before placing the stuffed poblanos. If you prefer a milder dish, use Anaheim peppers instead of poblanos. This casserole can be assembled a day ahead, covered, and refrigerated. Add 10-15 minutes to the initial covered baking time if baking from cold.