The Best Chili Relleno Casserole Recipe for Busy Weeknights
Chili Relleno Casserole is my go-to dish when I want all the zesty, cheesy flavors of a classic chili relleno without spending hours in the kitchen. This quick chili relleno casserole is perfect for busy weeknights, thanks to its minimal prep time and hands-off oven cooking. If you’re craving bold flavors but need dinner on the table fast, this easy chili relleno casserole hits all the marks.
I’ve streamlined the process so you can skip peeling and roasting poblanos yourself. Instead, canned peppers save you loads of time while still delivering that smoky punch. And the best part? The casserole bakes itself while you kick back, making it an ideal option when multitasking. Trust me, this casserole feels like a special treat but couldn’t be simpler to make.
Why This Chili Relleno Casserole Is a Game-Changer
- Saves Time: Traditional chili rellenos require roasting, peeling, and stuffing peppers individually. This casserole skips all that, saving you at least 30 minutes!
- Hands-Off Cooking: Layer your ingredients, pop it in the oven, and let it do its thing while you tackle your to-do list.
- Minimal Ingredients: Only 8 main ingredients, many of which you probably already have on hand.
- Family-Friendly: A cheesy, comforting crowd-pleaser that even picky eaters will love.
- Customizable: Easily adapt with different cheeses, sauces, or peppers based on what you’ve got in the pantry.
Equipment You’ll Need for This Chili Relleno Casserole
Here’s what you’ll need to get started:
- 8×8-inch baking dish: Perfect size to layer everything evenly.
- Mixing bowl: To whisk together the custard mixture of eggs, milk, and flour.
- Whisk: Makes combining ingredients a breeze.
- Oven: Preheat to 350°F for even baking, and you’ll broil the cheese at the end for maximum meltiness.
If you’re looking to invest in a new baking dish, affordable glass or ceramic options work beautifully and clean up easily.
Simple Ingredients for Chili Relleno Casserole
One reason I love this homemade chili relleno casserole? It’s packed with simple, pantry-friendly ingredients:
- Canned Whole Poblano Peppers: These save you from roasting and peeling fresh poblanos. You can find them in most supermarkets or Mexican grocery stores.
- Shredded Cheese: A combo of Monterey Jack and Cheddar creates the perfect melty, stretchy layer.
- Eggs and Milk: These form the savory custard base that holds the casserole together.
- Enchilada Sauce: Adds a tangy kick that complements the peppers and cheese perfectly. Tomato sauce works in a pinch!
Pro tip: If you prefer fresh poblano peppers, roast and peel them ahead of time, or use canned whole green chiles as an alternative.
Chili Relleno Casserole Recipe Details
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Chili Relleno Casserole Ingredients
- Cooking spray
- 2 (7-ounce) cans whole poblano peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 2 large eggs
- 1 (5-ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk (or as needed)
- 1 (8-ounce) can enchilada sauce or tomato sauce
How to Make Chili Relleno Casserole
- Prep: Preheat your oven to 350°F and grease an 8×8-inch baking dish with cooking spray.
- Layer: Spread half the poblano peppers evenly across the bottom of the dish. Sprinkle with half of the shredded Monterey Jack and Cheddar cheese. Cover with the remaining poblano peppers and then the rest of the cheese.
- Make the Custard: In a mixing bowl, whisk together the eggs, evaporated milk, and flour. If the mixture feels too thick, add up to 1/2 cup milk to thin it out. Pour this evenly over the peppers and cheese.
- Bake: Slide the dish into the oven and bake for 25 minutes. Remove from the oven, pour enchilada sauce evenly on top, and bake for 15 more minutes.
- Broil: Turn on the broiler and sprinkle the remaining cheese on top. Broil until the cheese is melty and golden, about 2-3 minutes—watch it closely so it doesn’t burn!
- Serve: Let the casserole cool for a few minutes before slicing into squares. Serve hot and enjoy!
Jake’s Tips for the Best Chili Relleno Casserole
- Drain the Poblanos: Pat them dry with paper towels to avoid excess liquid in your casserole.
- Cheese Tips: Grating cheese fresh off the block melts better than pre-shredded cheese, which often has anti-caking agents.
- Make Ahead: Assemble the casserole the night before and refrigerate. Just add 5-10 minutes to the baking time when cooking from cold.
- Reheating: Warm leftovers in the oven at 325°F or use the microwave for quicker results—perfect for weekday lunches!
- Freezing: This casserole freezes wonderfully. Bake, cool completely, and freeze in an airtight container for up to 3 months.
Easy Chili Relleno Casserole Variations
- Add Protein: Shredded chicken or browned chorizo can be layered with the cheese and peppers for a heartier dish.
- Kick Up the Heat: Use pepper jack cheese or add diced jalapeños for extra spice.
- Vegetarian Twist: Toss in black beans or corn for extra texture and flavor.
- Sauce Options: Swap enchilada sauce for salsa verde or a spicy red salsa.
Chili Relleno Casserole FAQs
Can I use fresh poblano peppers instead of canned?
Yes, fresh poblano peppers work great! Just roast, peel, and seed them before using.
What’s the best cheese for this casserole?
Monterey Jack and Cheddar provide the perfect balance of meltiness and flavor, but feel free to experiment with pepper jack or Colby.
Can I make this casserole ahead of time?
Absolutely! You can prep the entire casserole a day in advance and store it in the fridge. Bake as directed when ready.
How do I prevent a watery casserole?
Be sure to thoroughly drain and pat dry your canned peppers. This prevents excess liquid in the dish.
Can I freeze leftovers?
Yes! Cool the casserole completely, wrap tightly, and freeze for up to 3 months.
If you’ve been looking for a no-fail dinner to save your weeknights, this Chili Relleno Casserole is it! Packed with flavor and ridiculously simple to make, you’ll wonder why you ever did it the long way. What’s your favorite time-saving dinner hack? Share it in the comments—I’d love to hear your tips!
Chili Relleno Casserole
Ingredients
Method
- Prep: Preheat your oven to 350°F and grease an 8×8-inch baking dish with cooking spray.
- Layer: Spread half the poblano peppers evenly across the bottom of the dish. Sprinkle with half of the shredded Monterey Jack and Cheddar cheese. Cover with the remaining poblano peppers and then the rest of the cheese.
- Make the Custard: In a mixing bowl, whisk together the eggs, evaporated milk, and flour. If the mixture feels too thick, add up to 1/2 cup milk to thin it out. Pour this evenly over the peppers and cheese.
- Bake: Slide the dish into the oven and bake for 25 minutes. Remove from the oven, pour enchilada sauce evenly on top, and bake for 15 more minutes.
- Broil: Turn on the broiler and sprinkle the remaining cheese on top. Broil until the cheese is melty and golden, about 2-3 minutes—watch it closely so it doesn’t burn!
- Serve: Let the casserole cool for a few minutes before slicing into squares. Serve hot and enjoy!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
