Chile Relleno Casserole Recipe

If you adore the comforting flavors of chile rellenos but want a quick and fuss-free way to enjoy them, this Chile Relleno Casserole Recipe is exactly what you need. It takes all the best parts of the traditional dish—the smoky poblano peppers, gooey cheeses, and rich, creamy sauce—and layers them into a marvelous casserole that’s perfect for weeknight dinners or impressing guests. Trust me, this dish is a game-changer when you want that classic taste without the deep-frying hassle.

Ingredients You’ll Need

Let’s talk about the simple yet essential ingredients that make this Chile Relleno Casserole Recipe shine. Each one contributes just the right balance of flavor, texture, or color—making the whole dish a comforting, cheesy marvel you’ll crave again and again.

• Cooking spray: Used to grease the baking dish for easy cleanup and to prevent sticking.
• 2 (7 ounce) cans whole poblano peppers, drained: These are the star of the show, bringing that signature smoky, slightly spicy flavor without extra prep time.
• 8 ounces Monterey Jack cheese, shredded: Adds a creamy, mild melt that perfectly complements the peppers.
• 8 ounces Cheddar cheese, shredded: Brings a sharper punch and beautiful color contrast to the cheese blend.
• 2 large eggs: They bind everything together, creating that luscious, custard-like texture inside.
• 1 (5 ounce) can evaporated milk: Thick and creamy, it gives the casserole its rich, silky sauce without watering it down.
• 2 tablespoons all-purpose flour: Helps thicken the egg and milk mixture for a perfect consistency.
• ½ cup milk, or as needed: Used to thin the egg mixture just right, so it gently blankets the peppers.
• 1 (8 ounce) can enchilada sauce or tomato sauce: Pour this on top before finishing in the oven to add a layer of zesty flavor and moisture.

How to Make Chile Relleno Casserole Recipe

Step 1: Prep and Assemble Your Layers

Start by preheating your oven to 350 degrees F (175 degrees C) and greasing an 8×8-inch baking dish with cooking spray. This simple step ensures your casserole won’t stick and will come out perfectly every time. Next, spread an even layer of poblano peppers from one can on the bottom of the dish. These smoky peppers are the foundation of your casserole, so take a moment to appreciate their deep, rich flavor.

Step 2: Add the Cheeses and Peppers

Sprinkle half of the Monterey Jack and Cheddar cheeses over the pepper layer. This blend melts into a gooey, flavorful middle layer that balances creaminess and sharpness really well. Then, carefully layer the remaining poblano peppers on top to create a beautiful sandwich of all those incredible flavors.

Step 3: Mix the Egg Mixture

In a bowl, whisk together the eggs, evaporated milk, and all-purpose flour. If you find the mixture too thick, gently thin it out with up to half a cup of regular milk until it’s pourable but still creamy. This custard-like mixture is what binds everything together and gives the casserole its luscious texture.

Step 4: Pour, Bake, and Sauce

Pour the egg mixture evenly over the layered poblano peppers and cheese. Slide the dish into your preheated oven and bake for 25 minutes. After that initial bake, evenly pour the enchilada or tomato sauce over the casserole to add a rich, tangy depth. Pop the dish back in the oven for another 15 minutes to meld the flavors beautifully.

Step 5: Final Broil for a Cheesy Crown

When the baking is complete, turn your oven’s broiler on and sprinkle the remaining shredded cheeses over the top. Broil for 2 to 3 minutes, just until the cheese melts and bubbles with golden spots. Keep an eye on it—you want that perfect cheesy crown, not a burnt one.

How to Serve Chile Relleno Casserole Recipe

Garnishes

Fresh garnishes can turn this dish from delicious to dazzling. Try adding chopped cilantro, a sprinkle of diced tomatoes, or a dollop of tangy sour cream. These bright accents cut through the richness and add needed freshness with each bite.

Side Dishes

This casserole pairs beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad. These accompaniments offer a mix of textures and flavors that complement the creamy, cheesy casserole perfectly without overwhelming it.

Creative Ways to Present

For a fun twist, serve the Chile Relleno Casserole Recipe in individual ramekins or scooped onto tostadas for handheld bites. You can even spoon it over warm tortillas for a hearty taco-style meal. Presentation options are endless and add excitement to the familiar flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your casserole tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3-4 days, making it a perfect option for quick weekday meals or leftovers that taste just as good the next day.

Freezing

You can freeze this casserole for up to 2 months by wrapping it securely. Thaw overnight in the fridge before reheating for a convenient meal whenever you crave that chile relleno goodness.

Reheating

Reheat portions in the microwave or oven until warmed through. For best results, cover loosely with foil and warm in a 350-degree oven to maintain the creamy texture and melted cheese without drying out.

FAQs

Can I use fresh poblano peppers instead of canned?

Absolutely! Roasting fresh poblanos until their skins blister, then peeling and deseeding them makes a delicious, fresh substitution. Just be sure to dry them well before layering in your casserole to avoid excess moisture.

Is this dish very spicy?

The poblano peppers bring a mild heat that most people find pleasant but not overwhelming. If you prefer less spice, you can rinse the canned peppers or substitute with milder green chilies.

Can I make this recipe vegetarian or vegan?

While the original recipe includes cheese and eggs, you can substitute with vegan cheeses and egg replacers for a plant-based version. Just keep in mind this will change the texture somewhat, but it can still be delicious.

Why is the evaporated milk used instead of regular milk?

Evaporated milk is thicker and creamier due to some of its water being removed, which helps create a rich, custardy filling without being too runny. It’s the perfect binding ingredient in this casserole.

Can I prepare this casserole ahead of time and bake it later?

Yes! You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time when you’re ready to cook to make sure it’s heated through.

Final Thoughts

There’s something wonderfully comforting about a dish that feels special yet is incredibly easy to throw together, and this Chile Relleno Casserole Recipe does just that. Whether you’re feeding a hungry family or looking for a showstopping meal to share with friends, this recipe will quickly become a go-to favorite. So go ahead and give it a try—you’ll be smiling with every cheesy, flavorful spoonful.

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