With a bit of spice, oodles of cheese and loads of deliciousness, this Low Carb Chili Relleno Casserole is pure comfort any time of day!
I’ve served this for a Lenten Friday night entree, Meatless Monday and weekend brunches. Plus, I love having leftovers for lunch.
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
This egg casserole is a versatile dish that can be served any time of day. Here are some tips for the best results:
- 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. PRO-Tip: I find cheese grated at home melts better than the already shredded cheese.
- PRO-Tip: I like to rinse my chiles to remove any seeds as well as lay the tomato slices on paper towels to drain so they don’t add any excess liquid to the casserole.
- Besides being extremely tasty, this chili relleno casserole is perfect for when you need a meatless or vegetarian entree. I make this Tex-Mex dish at least one Friday during Lent.
- Unlike my other version of a chiles rellenos casserole, this one only has 2 tablespoonf of flour added so is lower in carbs. But both are delicious!
- Lasagna is an excellent cheesy dish that can be frozen either before it’s baked or after it’s baked and cooled for a future meal. My Chili Relleno casserole may not freeze well due to the eggs, but I have not tested this.
- P.S. There appear to be numerous ways to spell this dish. Since both of my casserole versions have different spellings, I’m obviously not an expert!
I’d love if you’d follow me on Instagram to see more of my favorite recipes.
More amazing recipes with cheese:
- Cheesy Garlic Bread from That Skinny Chick Can Bake
- Homemade Mac and Cheese Casserole from Spend with Pennies
- Cheese Straw Tomato Tartlets from That Skinny Chick Can Bake
- Broccoli Cheese Casserole from View from Great Island
- Cheesy Chicken Enchiladas from That Skinny Chick Can Bake
Note: This post was originally shared in 2013. New photos and text were added in 2019.Print
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 1x
- 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 (set slices between paper toweling to remove excess juices)
- 2 7-ounce cans of whole green chilies, drained well, andsplit open (may use a 3rd can if desired)
- 1 pound shredded cheese, I used a combination of sharp cheddar and Monterey Jack
- Grease a 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 45+ minutes or until puffed and slightly browned. If the top doesn’t look set or watery, just bake longer! Let sit 20 minutes before serving.
Inspired by a Bon Appetit recipe.
Note, I cooled this batch before cutting to get nice clean slices, then reheated.