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Chili Relleno Casserole in a white dish, garnished with cilantro and enchilada sauce on a wooden table

Chili Relleno Casserole

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. Prep: Preheat your oven to 350°F and grease an 8x8-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Serve: Let the casserole cool for a few minutes before slicing into squares. Serve hot and enjoy!

Notes

Freezing: This casserole freezes wonderfully. Bake, cool completely, and freeze in an airtight container for up to 3 months.