Why You’ll Love this Cheesy Mexican Chiles Rellenos Casserole
While traditional chiles rellenos require stuffing and frying individual peppers, this casserole version delivers all that amazing flavor with half the effort.
I’m talking about layers of roasted green chiles, gooey monterey jack and cheddar cheeses, and a perfectly set egg mixture that holds everything together.
The beauty of this dish? It’s incredibly versatile.
Need a crowd-pleasing brunch option? Done. Looking for a hearty side dish? This works beautifully. Want a vegetarian main that’ll satisfy even meat-lovers? You’ve found it.
And let’s not forget how those tomato sauce and cheese layers create the most mouthwatering top crust.
What Ingredients are in Cheesy Mexican Chiles Rellenos Casserole?
This Cheesy Mexican Chiles Rellenos Casserole brings together simple ingredients to create something truly spectacular. The recipe relies on canned green chilies as its foundation, which saves tons of prep time compared to roasting and peeling fresh peppers.
And can we talk about the cheese situation? Two different varieties create that perfect melt-factor and depth of flavor that makes this dish absolutely crave-worthy.
- 2 (7 ounce) cans green chili peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn cheese or cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
- Cooking spray for the baking dish
When shopping for these ingredients, quality matters, especially with the cheeses. Pre-shredded cheese works in a pinch, but shredding your own will give you a smoother melt since packaged shredded cheese contains anti-caking agents.
For the green chilies, mild ones work perfectly for family meals, but if you’re cooking for heat-lovers, look for medium or hot varieties to kick things up a notch.
The evaporated milk adds richness that regular milk alone can’t provide, so I wouldn’t recommend substituting it completely.
How to Make this Cheesy Mexican Chiles Rellenos Casserole
The preparation process for this casserole is wonderfully straightforward, beginning with preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a good coating of cooking spray—this step might seem minor, but trust me, you’ll thank yourself later when cleanup time rolls around.
Once your dish is prepped, arrange half of your 2 cans of drained green chilies evenly across the bottom, creating the first layer of what’ll soon be cheesy perfection.
Now comes the fun part—cheese! Sprinkle half of your 8 ounces of shredded Monterey Jack and half of your 8 ounces of shredded Longhorn or cheddar cheese over those chilies. Then add the remaining chilies on top of this cheese layer, creating a chile-cheese-chile stack that’s already looking mouthwatering.
While that’s sitting pretty, whisk together 2 beaten eggs, 5 ounces of evaporated milk, 2 tablespoons of all-purpose flour, and 1/2 cup of regular milk in a bowl until smooth. This custard mixture gets poured over everything in the baking dish, helping to bind all those delicious layers together.
Pop the dish into your preheated oven for 25 minutes, during which time your kitchen will start smelling absolutely divine. After that initial bake, pull the casserole out and pour the 8-ounce can of tomato sauce evenly over the top—this adds that classic rellenos tang that makes the dish so special.
Return it to the oven for another 15 minutes of baking. For the grand finale, sprinkle the remaining cheese over the top and let it get all melty and irresistible before serving.
The contrast between the soft, savory chilies, the creamy egg mixture, and that blanket of gooey cheese creates a texture that’s somewhere between comfort food and restaurant-quality indulgence. For an even smoother preparation experience, using a Vitamix professional blender can help you quickly mix the custard ingredients to perfection.
Cheesy Mexican Chiles Rellenos Casserole Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore some creative tweaks that can transform this already delicious casserole into something uniquely yours.
Want to spice things up? Add a diced jalapeño or two between the layers.
Vegetarian? Replace the cheeses with dairy-free alternatives—nutritional yeast adds that savory note you’re craving.
For a heartier version, brown some ground beef or turkey with taco seasoning and layer it in.
Can’t find canned chiles? Roast fresh poblanos instead. They’ll give a smokier flavor, trust me.
Short on time? Use your favorite salsa instead of tomato sauce.
The possibilities are endless, and the results? Always deliciously comforting.
What to Serve with Cheesy Mexican Chiles Rellenos Casserole
Wondering what complements this bubbling, cheese-laden masterpiece on your dinner table?
I’m a firm believer that Mexican rice makes the perfect partner, soaking up all those delicious casserole juices. A simple black bean side with cilantro and lime brightens the plate.
For something fresh, try a crisp jicama slaw with a touch of chili powder, or a cooling cucumber-avocado salad.
Warm corn tortillas are non-negotiable in my book—perfect for scooping up every last cheesy bite.
Drinks? An ice-cold Mexican beer or tart margarita cuts through the richness beautifully.
Final Thoughts
After spending time with this cheesy, chile-stuffed wonder, I’m convinced it deserves a spot in your regular dinner rotation.
This casserole brings all the flavor of traditional chiles rellenos without the fuss of stuffing and frying individual peppers. Can you imagine an easier way to satisfy that craving?
The layers of melty cheese, mild green chilies, and that perfect egg mixture create something truly special.
And that tomato sauce on top? It’s the perfect finishing touch.
Trust me, your family will ask for this again and again. Simple, satisfying, and absolutely drool-worthy.
