Easy Chili Relleno Casserole Recipe – Layers of diced green chilies and gooey melted cheese are baked in a creamy, flavorful egg batter that’s bursting with authentic Tex-Mex goodness. Diced green chiles, shredded cheese, eggs, milk, Bisquick, onion powder, garlic powder, and cumin. This casserole is a crowd-pleaser that’s perfect for brunch, dinner, or any occasion. Serve it with zesty salsa, tangy guacamole, refried beans, and rice for a complete Mexican feast the whole family will enjoy!
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Pin This RecipeEasy Mexican Casserole
Let me tell you about the irresistible flavors of our Chili Relleno Casserole. Layers of roasted green chilies, stuffed with gooey melted cheese, all nestled in a fluffy egg mixture that’s baked to golden perfection. Each bite is a heavenly combination of smoky, mildly spicy chilies and the creamy richness of the cheese. It’s a Tex-Mex delight that’ll have you reaching for seconds before you know it. Whether you’re hosting a fiesta or simply want to treat yourself to a flavorful meal, this casserole is a game-changer. Pair it with some zesty salsa, tangy guacamole, and a side of warm tortillas for a complete Mexican feast that the whole family will enjoy!
How to Make Chili Relleno Casserole?
This casserole is super easy to make with only a few simple ingredients. Spray a 9-inch deep dish pie plate or quiche pan with cooking spray. Spread diced green chiles in the bottom of the pie plate. Sprinkle shredded cheese over peppers. In a medium bowl, whisk together eggs, Bisquick, whole milk, garlic powder, onion powder, salt, pepper, and cumin. Pour egg batter over the cheese. Bake in a preheated oven until a toothpick inserted into the middle of the casserole comes out clean. Top with more shredded cheese and place under the broiler until the cheese is melted. Let the casserole stand for 5 minutes before slicing. Garnish with cilantro.
Helpful Tips & Frequently Asked Questions
- Can use whole green chiles or diced green chiles.
- You can substitute roasted poblano peppers or anaheim peppers.
- You can use any cheese that you enjoy.
- pepper jack cheese
- Monterey jack cheese
- sharp cheddar cheese
- queso fresco
- Mexican cheese blend
- Feel free to add your favorite protein to the casserole:
- ground beef
- chorizo
- ground turkey
- chicken
- Use gluten-free Bisquick for a gluten-free meal.
What is Bisquick?
Bisquick is a pre-made baking mix sold by Betty Crocker. It is made with flour, shortening, salt, sugar, and baking powder.
If you don’t have access to a box of Bisquick baking mix, you can make a quick homemade Bisquick mix.
In a food processor pulse 1 cup of all-purpose flour, 1 1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2 1⁄2 tablespoons Crisco shortening. If you don’t have a food processor, you can use a pastry cutter to cut the shortening into the flour mixture.
Make Ahead, Storage & Freezing
- Can you freeze chili relleno casserole? Yes! Bake the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
- When ready to eat, thaw and reheat in the microwave or covered in aluminum foil in the oven.
- Can you make chili relleno casserole ahead of time? Yes! Assemble the casserole and cover the baking dish with plastic wrap and store in the refrigerator overnight.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
What to Serve with Chili Relleno Casserole
This chile rellenos casserole has quickly earned a spot in our dinner rotation. We top our slices with a dollop of sour cream, pico de gallo, and guacamole. When it comes to creating the perfect Mexican feast, there are endless possibilities. For a complete meal, start with some zesty Mexican rice and a side of flavorful refried beans. For a lighter option, whip up our Mexican Chopped Salad with homemade dressing. And let’s not forget about the chips and salsa! These accompaniments will elevate the flavors of casserole and create a delightful and satisfying meal.
Looking for more side dish ideas? Here are some popular dishes from the website that go great with this delicious chile relleno casserole:
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Chili Relleno Casserole
Ingredients:
- 2 (4-oz) cans whole green chiles
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 3 large eggs
- ¾ cup Bisquick
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp cumin
- 1½ cups whole milk
Instructions:
- Preheat oven to 400ºF. Spray a 9-inch deep dish pie plate or quiche pan with cooking spray.
- Spread diced green chiles on the bottom of the pie plate. Sprinkle 1½ cups shredded cheese over peppers.
- In a medium bowl, whisk together eggs, Bisquick, whole milk, garlic powder, onion powder, salt, pepper, and cumin. Pour egg batter over the cheese.
- Bake for 25 to 30 minutes, until a toothpick inserted into the middle of the casserole comes out clean.
- Top with the remaining ½ cup of shredded cheese and place under the broiler until the cheese is melted. Let the casserole stand for 5 minutes before slicing.
Notes:
- Can you freeze chili relleno casserole? Yes! Bake the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
- When ready to eat, thaw and reheat in the microwave or covered in aluminum foil in the oven.
- Can you make chili relleno casserole ahead of time? Yes! Assemble the casserole and cover the baking dish with plastic wrap and store in the refrigerator overnight.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Hello Steph!
Can I use heavy cream or almond milk instead of whole milk?
I’ve never used the fake milks, so I can not say. Let us know how it turns out if you try it.
Can this recipe be doubled as-is, or do the amounts of the ingreadents change slightly?
to double the recipe – double all of the ingredients