Chili Relleno Casserole

This Chili Relleno Casserole is one of my favorite Tex-Mex comfort dishes. It brings together the bold flavor of roasted green chilies, seasoned ground beef, and gooey melted cheese in a hearty, oven-baked casserole. I love how easy it is to prepare—no frying, no stuffing, just layer and bake. It’s the kind of dinner that makes the whole kitchen smell amazing and has everyone coming back for seconds.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor without the fuss. Traditional chili rellenos can be time-consuming, but this casserole gives me all the same flavor with half the effort. It’s a great make-ahead meal for busy weeknights or casual gatherings, and it’s one of those dishes that tastes even better the next day. I usually serve it with rice, beans, or a fresh salad—and it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 27 ounces canned whole green chilies (preferably Hatch brand)

• 1 1/2 pounds ground beef

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and black pepper to taste

• 2 cups shredded cheddar or Monterey Jack cheese

• 4 large eggs

• 1/2 cup all-purpose flour

• 1 1/2 cups milk

• 1/2 teaspoon baking powder

• Optional: salsa, sour cream, chopped cilantro, or green onions for serving

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I brown the ground beef in a skillet over medium heat, adding the chopped onion and garlic. I cook until the beef is fully cooked and the onion is soft. I drain any excess fat.

3. I stir in the cumin, salt, and pepper, then set the beef mixture aside.

4. I drain and rinse the canned chilies, then gently remove any seeds.

5. I lay half the chilies in a single layer on the bottom of the baking dish.

6. I spread the beef mixture over the chilies, then top with 1 cup of shredded cheese.

7. I layer the remaining chilies on top, then sprinkle the rest of the cheese.

8. In a mixing bowl, I whisk together the eggs, flour, baking powder, and milk until smooth.

9. I pour the egg mixture evenly over the casserole.

10. I bake uncovered for 35–40 minutes, or until the top is golden and the center is set.

11. I let it cool for 10 minutes before slicing and serving with my favorite toppings.

Servings and timing

This recipe serves about 6–8 people. It takes around 20 minutes to prep and 40 minutes to bake, so it’s ready in just about 1 hour.

Variations

Sometimes I add a layer of refried beans or black beans for extra texture. I’ve also swapped the ground beef for ground turkey or shredded chicken when I want to change things up. For more heat, I use pepper jack cheese or add chopped jalapeños to the beef mixture. And when I want a vegetarian version, I skip the meat and double up on beans and cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave for 1–2 minutes or in the oven at 325°F until heated through. This casserole also freezes well—I just wrap portions tightly and reheat when needed.

FAQs

Can I use fresh roasted chilies instead of canned?

Yes, I’ve used roasted poblanos or Hatch green chilies from the farmer’s market when they’re in season. I peel and seed them first before layering.

What’s the best cheese for this recipe?

I like using sharp cheddar or Monterey Jack, but a blend of both gives great melt and flavor. Pepper Jack adds a nice kick too.

Can I make this casserole ahead of time?

Yes. I often assemble the casserole up to a day in advance and keep it covered in the fridge. I bake it when I’m ready to serve.

Is this dish spicy?

The canned green chilies are usually mild, but if I want it spicier, I add diced jalapeños or use hot green chilies. I can also adjust the seasoning to taste.

Can I make it gluten-free?

Yes, I swap the flour for a gluten-free 1:1 blend and it works well. Just make sure your baking powder is gluten-free too.

Conclusion

Chili Relleno Casserole is one of those dishes that brings comfort and bold flavor to the table with very little effort. I love how adaptable it is and how well it feeds a crowd. Whether I’m making it for a weeknight dinner or bringing it to a potluck, it’s always a hit. It’s Tex-Mex made simple—and I never get tired of it.

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