Chili Relleno Casserole #SundaySupper

With a bit of spice, oodles of cheese and loads of deliciousness, this Chili Relleno Casserole is pure comfort!

Chili Relleno Casserole | Layers of gooey cheese and peppers make for an irresistible dish!

Chile Relleno in Casserole Form

A cheesy egg casserole screams comfort to me. And one with a bit of heat is even better. Turns out this Chili Relleno Casserole met all my criteria and was perfect for breakfast, lunch or dinner. Layers of green chiles, cheese and tomatoes were topped with a spicy mixture of eggs and milk…and then baked into a gooey, savory meal. The hubby asked what the green things were…a clue that I had added too many peppers to the recipe. I also did not slice them open and each bite he took had a double dose of peppers.  I amended the recipe to ensure a better balance of peppers, eggs and cheese. I’m thinking that two cans of chiles might be enough…but please let your palate lead the way…loyal readers know that the hubby has a few food quirks…even though these green chiles don’t pack much heat at all.

Chili Relleno Casserole | Layers of gooey cheese and peppers make for an irresistible dish!

My dad, on the other hand, would have loved this dish. For most of my childhood we spent our summer vacations in picturesque Aspen, Colorado. Mind you, at the time it was a relatively unknown, yet still chic, ski resort. In nearly 2 decades, not one celeb sighting. We hiked, picnicked, and with much grumbling, drove to a Trappist Monastery each Sunday at dawn for Mass. But we were bribed with a breakfast on the town after our religious excursions.  And as you might guess, since we were smack dab in the middle of the southwest, classic huevos rancheros was on all the breakfast menus…and 9 times out of 10, that’s what my dad would order. He was also known for eating more tacos than any other relative at our family reunions…a Tex-Mex fan for sure. This chili relleno casserole would be right up his alley…I hope I can make it for him one day soon.

Chili Relleno Casserole | Layers of gooey cheese and peppers make for an irresistible dish!


I love making casseroles with cheese, but keep a few things in mind:

  • Check the expiration of your shredded cheese packages. If you purchase close to the “Sell By” date, the cheese could lose some quality and be more likely to spoil before you use it.
  • Watch your oven temperature and cooking time when a casserole is topped with cheese. You may want to cover the dish with greased foil if you want the cheese to remain gooey, like with a lasagna. Removing the foil for the last few minutes will add a little color if desired.
  • If you elect to grate your own cheese, it’s much easier using very cold cheese.
  • Lasagna is an excellent cheesy dish that can be frozen either before its baked or after its baked and cooled for a future meal. My Chili Relleno casserole would not freeze well due to the eggs.

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More amazing recipes with cheese shared by my Sunday Supper friends this week

Cheesy Recipes Perfect for Sunday Supper:

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This post is sponsored by American Family Insurance. All opinions are my own.

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Chili Relleno Casserole
Prep time
Cook time
Total time
Serves: 8 servings
Inspired by a Bon Appetit recipe
  • 8 eggs
  • ½ cup milk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • A pinch of red pepper flakes, optional
  • 1 large tomato, cut into thin slices
  • 2 7-ounce cans of whole green chilies, split open (may use a 3rd can if desired)
  • 1 pound shredded cheese, I used a combination of sharp cheddar and Monterey Jack
  1. Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
  2. Beat together, eggs, milk, flour and seasonings.
  3. Layer a third of the chilies, then a third of the cheese and repeat. For the third round, layer the last of the chilies, then the tomato slices followed by the last of the cheese. Pour egg mixture over cheese. Let rest for about a half hour while you preheat the oven to 350º.
  4. Bake for 40-45 minutes, Let sit 20 minutes before serving.
Yield: 8 servings
Total time: 1½ hours


  1. I love the flavors in your casserole, a little heat is fine with me! 😉

  2. Mmmm…. Reminds me of the casserole that my brother makes, albeit a lot less greasy and much more healthy.

  3. Aspen is gorgeous and so is your casserole, Liz!

  4. Your casserole sounds great Liz, I’d love the peppers:@)

  5. Great casserole Liz! All that cheesy goodness and a little heat from the peppers. This is going on my to-cook list for when I’m in the mood for Mexican.

  6. I have made a version of this before but did not add tomatoes. What a great idea and I definitely need to try your recipe next time.

  7. Love the greased foil tip, Liz for when baking lasagna, mine usually sticks!

  8. Oh Liz… this casserole! Can I just come over and enjoy some with your family.

  9. claudia lamascolo says:

    Love the recipes I will be adding the tomatoes I usually don’t but that sounds like a great addition thanks for the tip Liz! looks wonderful!

  10. Cheese and chiles…perfect flavor marriage!

  11. Oh Liz, I am all over this! Though my husbands pickyness surrounds needing meat for dinner everyday, so I am thinking of putting i some shredded cooked chicken. Pinned!

  12. My whole family would love this – it sounds amazing Liz! (And looks even better…)

  13. OMG This sounds like a bit of heaven! I love all things chile and this casserole looks like pure comfort to me. Yum!

  14. Looks delicious! No wonder it’s a favorite!

  15. Love a Tex-Mex kick!! What a great dish, also thanks for tip on the foil for lasagna! Mine always sticks, I can’t believe I never thought of that!

  16. It looks delicious, I am sure it will be a hit in family gatherings. Have a beautiful week Liz.

  17. When it comes to cheddar and Monetary Jack, I often buy store brands if it’s for cooking. Weird thing is the shredded cheese is usually slightly cheaper than the block cheese! And I’ve done a taste test and couldn’t tell the difference (which probably is pretty revealing about me). Anyway, great dish. I’ll take more, rather than fewer, green chilies.

  18. Oh yes, load up those chilies!! I love it!

  19. I’ve been making a very similar recipe for probably 25 years…except that the heat in mine comes from roasted Hatch green chiles and a top layer that is a combination of tomato sauce and jalapeno chiles. I will never forget the first person I shared the recipe with (back in the olden days with recipe cards!) calling me and wondering what she had done wrong because it was so spicy hot it was almost inedible. Going over ingredients we discovered that instead of using 1-2 Tbsp of jalapeno that she had used 2 cans; I’ve since revised mine to use fresh peppers and thinking it would take probably 6-8 to replicate her snafu; I still chuckle at the memory. Yeah, that would do it!

    I use a combination of Muenster and Monterey Jack for the cheeses and it is probably the most requested dish I get asked to bring to game day gatherings; always a winner!

  20. You’ve got some really great flavors in this dish

  21. We make a dish very similar and we LOVE it! Great cheesy pick, Liz!

  22. leslie gagne says:

    I’m sitting here with some friends watching the 49er game and decided to check my mail. Yahoo!
    What a wonderful looking casserole to make for next Sunday’s main dish. I can hardly wait! I may have to cheat and try it a lot sooner!

  23. I could easily eat this for lunch or dinner too Liz, it looks and sounds amazing!

  24. Pinning this – will be making this week! I can’t say no to a chili casserole!

  25. I make this one, too when I have fresh Hatch chilies. We used to spend a lot of time in Aspen and Snowmass during our college years. Vacationed their every summer through the mid 90’s. Love it but haven’t been in awhile.

  26. Mmm seems like a nice spicy casserole to warm up on a chilly day!

  27. This looks so good! Cheeeeeeeseee!

  28. Lizzy,
    This dish looks delicious. My hubby would love extra, extra heat.

  29. This Chili Relleno Casserole sounds delicious. I’ve never had one with tomatoes and I love the idea. Definitely one I’m going to try.

  30. I love chili rellenos, but I hate all the deep frying. This sounds like a perfect way to have all the amazing flavors without the guilt!

  31. I’m a fan of this dish as well. When we’re in the mountains over the summer and head out for an occasional breakfast someone will always get this. Your recipe sounds great.

  32. I love a good dinner casserole! This looks great…such yummy mexican flavors 🙂

  33. This chili casserole looks fantastic! I love the Tex Mex flavors in this cheesy casserole and my hubby would definitely enjoy this for sure with all the eggs it has – sounds wonderful and thanks for the great tips too Liz!

  34. This looks lovely! My mother-in-law used to make this every year for Thanksgiving (they are vegetarian) and I loved it – YUM!

  35. This looks so good – I love rellenos and I like the idea of no deep frying to get the same flavor – thanks!

  36. Well, based on our last Am Fam #SS, you know I love Chiles Rellenos, too! I just love that this is in casserole form. I usually make some sort of egg casserole for Christmas morning, but because of our schedule, I like to assemble it on the 23rd, refrigerate it, and then bake on Christmas morning. Think that would work for this recipe?

  37. Just set this in front of me and hand me a fork!! Lovely casserole and I’m sure quite delicious!

  38. A little heat I can handle, a lot? No so much but my hubby would go crazy for this!

  39. I’ve been thinking about this dish since you announced you were making it! My mother loves chili relleno, and I can’t wait to make this for her!

  40. My favorite Mexican breakfast is Chili Relleno. I have made Chili Relleno Casserole many times before. This sounds like a good recipe. I will be trying it tonight. Thank you so much.

  41. I love chili rellenos, Liz, and order it quite often in our local Mexican restaurant. I’ve never seen it in a casserole recipe, but I’m sure it’s fantastic!


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