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 that will transport your taste buds to flavor paradise.
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.