This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This chile relleno casserole layers roasted green chiles with fluffy eggs and plenty of melted cheese, baking into a light, soufflé-style dish. It keeps all the flavor of classic chile rellenos, without the batter, deep frying, or stovetop splatter.
Instead of stuffing peppers one by one, the chiles are stacked and baked until the edges puff and brown, the center stays soft, and the whole dish slices cleanly for easy serving.
Here’s Why This Chile Relleno Casserole Recipe Works
Whipped egg whites add lift: Folding beaten whites into the eggs creates a light, airy texture, like a savory soufflé that’s still sturdy enough to slice.
Layered green chiles = flavor: Whole canned chiles bring that roasted pepper taste without much heat, and make layering fast and easy.
Melted cheese trio: Cheddar, Monterey Jack, and Pepper Jack melt together into gooey, savory layers that run through every bite.
Bright tomato topping: A blend of salsa and tomato paste bakes into the top, adding tangy freshness to balance the richness.
Recipe Tips
Split and flatten the chiles: Lay each chile open so you get even layers without hidden seeds or tough skin.
Whip egg whites to soft peaks: Soft peaks fold in smoothly, adding lift without deflating the mixture.
Rest before baking: A 30-minute pause lets the egg mixture soak into the layers for even baking.
Check the jiggle: The center should be just set (no wobble) before adding the final cheese topping.
Cool before slicing: Let the casserole stand at least 20 minutes. This keeps the layers intact and prevents a cheesy mess.
If you’re looking for more easy Tex-Mex dinners, try my chicken tortilla chip casserole or my Tex-Mex pork skillet bake.
Chile Relleno Layered Casserole
This chile relleno casserole has all the flavors of classic chile rellenos without the batter or frying. The layers bake into a light, soufflé-style dish with a golden cheesy topping. Sliceable, satisfying, and easy to prepare, it’s comfort food that works just as well for a family dinner as it does for a brunch table. Serve it with our fresh corn salsa and chips.
Pin this now to find it later!
Pin It
Chile Relleno Casserole
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 large eggs, separated
- 1 ½ cups milk
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 4 (7 ounce) can canned whole green chiles, split open and any seeds removed
- 3 ½ cups shredded cheddar cheese, reserve ½ cup
- 4 cups shredded Monterey Jack cheese, reserve ½ cup
- ½ cup shredded pepper jack cheese
- 1 (6 ounce) can tomato paste
- ½ cup salsa
- ¼ cup water, optional
Instructions
- Preheat the oven to 300°F and prepare a 9×13-inch casserole dish with non-stick spray.
- In a mixing bowl add the egg yolks, milk, flour, salt and pepper and beat together. In a separate bowl whip the egg whites to soft peaks. Fold the egg whites into the egg yolk mixture and set aside while you assemble the casserole.
- Arrange ½ of the peppers on the bottom of the casserole dish. Sprinkle with ½ of cheddar and ½ of the monterey jack cheese. Create the next layer with the remaining chilies and cheese. Pour the egg mixture over the cheese and let stand for 30 minutes.
- Transfer the casserole to the middle rack of the oven and bake for 1 hour and the center does not jiggle.
- While the casserole is baking: in a medium size bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. In another small dish, mix the tomato paste and the salsa together until smooth. It may be necessary to add a small amount of tap water to get a spreadable consistency. Reserve the cheese and tomato topping in the refrigerator until the casserole has baked for the one hour.
- Remove the casserole from the oven and spread the tomato/salsa over the casserole and distribute the reserved cheese over the top. Return to the oven and bake for an additional 15-20 minutes or until the cheese is melted and a little bubbly on the edges.
- Transfer the casserole to a wire rack and cool for 20 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made it tonight but with my hubby’s request for seasoned beef layered in with the cheese. It came out amazing!
Thank you for such a great recipe we will make again amd again!
Wow, Carly, adding the beef sounds amazing, I’m going to do that. Thanks for your creative idea! ?
It is SO easy. We season it with sliced black olives, taco seasoning, chopped green chilies and about 1/4 cup Pace Picante sauce.
I never had Chili Relleno stuffed with anything other than cheese until I moved to Texas from California. I’d be happy without any protein besides egg but my Hubby’s suggestion has truly put a great spin on an already perfect recipe.
That sounds really delicious, I love your variation. Kudos to your husband for suggesting that. 🙂
Made it tonight but with my hubby’s request for seasoned beef layered in with the cheese. It came out amazing!
Thank you for such a great recipe we will make again amd again!
Thank you for this great idea, so happy you enjoyed the casserole ?
Made 2 of these today! One for a friends family (Mama in the hospital), and one for our family. Perfect dish for Good Friday! Delicious and easy, this is 4 stars!
Woohoo! So glad you enjoyed this recipe. Thanks so much for the feedback! ?
Can I cut this recipe in Half? It sound so yummy but 9×13 is to big.
You sure can Michele. If you cut the recipe in half then use an 8×8 pan but I would advise using 3 egg whites instead of the 2 that half a recipe will require. Thanks for asking, I hope you enjoy the casserole.
I made this last night and man were they awesome. So glad I came across this recipe!
Thank you, Tammy, I’m so glad you enjoyed it 🙂
Can this be made a day ahead and baked the next day (Christmas morning). It really sounds delicious, thank you!
Diane, thank you for visiting our site. Yes, this can be made a day ahead and baked the next day. I wish you a Merry Christmas!
My hubby made this for dinner last night. All I can say is it was so yummy, and I am flag we get to have left covers tonight. So light and fluffy.
Oh, I am so happy that you tried this out! Even more happy that you enjoyed it! Thanks for responding back to me, it is nice to know when someone uses one of my recipe posting. 🙂
I’m with you and love chile rellanos. I’ve made them a couple of times and I agree, they’re ornery. Have you ever made what I call cheater rellanos? With wonton wrappers. I should probably blog about that. With all that said, this casserole looks fantastic and must be made soon. Pinned.
Hi, Lea Ann, No, I have never made the cheaters and I think you should post your recipe for it as it sounds interesting. Thanks for your comments. 🙂
I too am partial to chili relleno, but it’s the fried that keeps me from enjoying it very often — this is a fabulous way to have the flavors without the fuss! Thanks for stopping by Savoring Today and taking time to comment, it was great to discover your blog — wonderful recipes you have here. 🙂
Hi, Judy! I know exactly what you mean about the ‘fried’. I don’t make this very often as it isn’t exactly low-calorie fare but it is wonderfully delicious. So happy you discovered our blog and hope to see you often. Thank you for your nice comments. 🙂
We are kindred souls. I love chile rellenos. I can’t make them worth a darn. This is more than doable. It’s awesome. Wow, I am jazzed. I live in Port Townsend by the way and grew up just outside of Tacoma.
Hi, Carol…yes, this is a really easy casserole to put together, plus it is delicious. Thanks for your nice comments and it is nice to meet a neighbor-blogger! I am in the Silverdale area. Will be up that way on the 18th for the Lavender Festival, it sounds exciting and I have never been to a lavender farm. 🙂
You are going to be blown away. It is so beautiful. The lavender farms and the festival have been doing major growing in the last 10 yrs. Think about the Tulip Festival growth in MT Vernon. I used to live in Redmond and can remember when there was no festival. Albeit from a selfish point of view I hope it never grows to that madhouse size. I haven’t been in several years. I think I have just talked myself into going again. Smiles—-