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Plated serving of Chiles Rellenos Casserole

Easy Chiles Rellenos Casserole

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Chiles Rellenos casserole is a super simple Tex-Mex dish that is pure comfort food! This Easy Chiles Rellenos casserole recipe makes an easy weeknight dinner.

a serving of Chiles Rellenos Casserole on a plate

Easy Chiles Rellenos Casserole

I first made this riff on the classic Tex-Mex dish years ago, when my parents were in town for a visit. My dad went back for seconds and then thirds. Hot, cheesy and mildly spicy, this chiles rellenos casserole sure hit the spot on a brisk autumn day. I was a huge fan as well.

Growing up in small town Iowa, many, many moons ago, tacos were about as ethnic as we got as far as cooking went. I would have loved a Tex-Mex Cobb Salad or even a Slow Cooker Tex-Mex Chicken Stew but, alas, we got hard shelled corn tacos filled with ground beef! Granted, my dad could eat a dozen of those, but he grew to love more traditional Mexican cuisine as time went on.

a white casserole dish with Chiles Rellenos Casserole

Ridiculously Easy Casserole Recipe

Where the typical chiles rellenos consists of stuffed and fried poblanos  served with a homemade tomato salsa, this shortcut version is much less labor intensive. Whole mild peppers (right out of the can!) are layered on the bottom of a baking dish, then topped with a generous amount of  Monterey Jack and cheddar before pouring on an egg and cream mixture.

The last step is to drizzle on a small can of tomato sauce before baking. There is no way to mess this casserole recipe up! Of course you can use a homemade or jarred salsa in lieu of the tomato sauce, but for a quick meal, this easy chiles rellenos casserole is perfect.

Plated serving of Chiles Rellenos Casserole

Chiles Rellenos Casserole Recipe Notes:

If you don’t have half and half on hand, you can:

  • Mix 1/2 cup whole milk + 1/2 cup light cream
  • Mix 3/4 cup whole milk + 1/4 cup heavy cream
  • Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

More Recipes Featuring Peppers That You’ll Love:

To make this easy Chiles Rellenos casserole recipe, you will need:


Yield: 4 servings

Chiles Rellenos Casserole

Chiles Rellenos Casserole

An easy recipe with the delicious flavors of chiles rellenos. Adapted from Desert Treasures

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 cup half and half
  • 2 eggs
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 3 cans of whole green chiles, 4 ounces each
  • 1/2 pound Monterey Jack cheese, grated
  • 1/2 pound sharp cheddar cheese, grated
  • 1 can tomato sauce, 8 ounces


  1. Preheat oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish.
  2. Rinse chiles to remove seeds. Drain on paper towels.
  3. Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
  4. Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.
Chiles Rellenos Casserole | A super easy version of the classic Tex-Mex dish
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