With a bit of spice, oodles of cheese and loads of deliciousness, this Chili Relleno Casserole is pure comfort any time of day!
Chili Relleno Casserole
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.
Tex-Mex Comfort Food
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.
Tips for Making this Chili Relleno Casserole
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
Cheesy Recipes Perfect for Sunday Supper:
- Cheesy Buffalo Chicken Soup by Chocolate Moosey
- Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
- Cheeseburger Chowder by Magnolia Days
- Three Cheese Lasagna with Meat Sauce by Webicurean
- Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
- Cheesy Ham and Potato Bake by Country Girl in the Village
- Spinach Feta Greek Impossible Pie by Shockingly Delicious
- Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
- Steakhouse Bacon Alfredo Pasta by Juanita’s Cocina
- 3 Cheese Pumpkin Mac and Cheese by Bobbi’s Kozy Kitchen
- Broccoli, Mushroom & Cheese Strata by Momma’s Meals
- French Onion and Apple Soup by Supper for a Steal
- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
For more meal inspiration, follow AmFam’s Back To the Family Dinner Table Pinterest board.
This post is sponsored by American Family Insurance. All opinions are my own.
Chili Relleno Casserole
An easy way to enjoy the flavors of chile rellenos!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican
- 8 eggs
- 1/2 cup milk
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 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
- Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
- Beat together, eggs, milk, flour and seasonings.
- 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.
- Bake for 40-45 minutes, Let sit 20 minutes before serving.