Creamy Chile Relleno Casserole

This Creamy Chile Relleno Casserole transforms the soul of a classic chile relleno into an effortless, oven-baked comfort dish.

Layers of tender green chiles and melted cheese are wrapped in a light, savory custard that bakes up soft, rich, and deeply satisfying.

It’s a recipe that feels both nostalgic and timeless—simple in ingredients, yet indulgent in flavor—perfect for slow mornings, shared brunches, or cozy dinners that call for something warm and comforting.

Why People Will Love This Recipe:

All the flavor of chile rellenos, made effortless
This casserole captures the comforting, cheesy essence of traditional chile rellenos without the time-consuming frying or stuffing.

Rich, creamy texture in every bite
The custard-like egg base bakes up soft and silky, wrapping the chiles and cheese in pure comfort.

Perfect balance of mild heat and richness
Green chiles bring gentle warmth that’s balanced by creamy cheeses and dairy, making the dish flavorful but approachable.

Simple ingredients, big payoff
Everyday pantry and refrigerator staples come together to create a dish that tastes far more indulgent than the effort required.

Versatile for any meal
Equally at home for breakfast, brunch, lunch, or dinner, this casserole fits effortlessly into any time of day.

Family-friendly and crowd-pleasing
Mild spice, cheesy goodness, and soft texture make it a hit with both kids and adults.

Bakes beautifully with minimal hands-on time
Once assembled, the oven does all the work, making it ideal for relaxed hosting or busy schedules.

Easy to customize
Pepper Jack for heat, Monterey Jack for mildness, or extra toppings on the side allow everyone to enjoy it their way.

Key Ingredients:

Whole Green Chiles
Tender and mildly smoky, green chiles form the foundation of the dish, delivering gentle heat and classic chile relleno flavor without overpowering the palate.

Monterey Jack or Pepper Jack Cheese
Smooth-melting and creamy, these cheeses provide richness and body, with Pepper Jack offering a subtle kick for those who enjoy a bit of heat.

Cheddar Cheese
Adds depth and a slightly sharp note that balances the mildness of the chiles and softens the custard.

Eggs
The structure of the casserole, eggs create a light, custardy texture that binds the layers together as it bakes.

Whole Milk and Heavy Cream
This combination gives the custard its luxurious, silky mouthfeel without becoming overly dense.

All-Purpose Flour and Baking Powder
Used in small amounts, they help the casserole puff gently and hold its shape while remaining tender.

Garlic Powder and Onion Powder
Subtle seasoning that enhances the savory depth without distracting from the chile-forward flavor.

Expert Tips:

Dry the chiles thoroughly
After draining, pat the chiles completely dry. Excess moisture can thin the custard and prevent the casserole from setting properly.

Choose cheese based on heat preference
Use Monterey Jack for a mild, creamy result or Pepper Jack for subtle heat. A blend gives the best balance of flavor and melt.

Shred your own cheese when possible
Pre-shredded cheeses contain anti-caking agents that can affect melting and texture. Freshly shredded cheese melts smoother and creamier.

Whisk the custard until fully smooth
Make sure the flour and baking powder are completely incorporated to avoid pockets of raw flour and ensure even puffing.

Pour slowly and evenly
Adding the custard gradually helps it seep between the chile and cheese layers for uniform texture throughout.

Bake uncovered for proper rise
Leaving the casserole uncovered allows steam to escape, helping it puff gently and set without becoming watery.

Watch the center, not just the top
The casserole is done when the center is set with a slight jiggle—not wet or loose—even if the top is already golden.

Rest before slicing
Letting the casserole rest for 5–10 minutes helps the custard finish setting and makes cleaner slices.

Season thoughtfully
Chiles and cheese bring natural saltiness. Taste before adding extra salt to avoid over-seasoning.

Finish with contrast
Serve with fresh salsa, sour cream, or a bright hot sauce to balance the rich, creamy base.

Creamy Chile Relleno Casserole

Ingredients

Canned whole green chiles, drained and split – 2 cans (7 ounces each)

Shredded Monterey Jack or Pepper Jack cheese – 2 cups

Shredded cheddar cheese – 1 cup

Large eggs – 4

Whole milk – 1 cup

Heavy cream – ½ cup

All-purpose flour – ¼ cup

Baking powder – ½ teaspoon

Salt – ½ teaspoon

Ground black pepper – ¼ teaspoon

Garlic powder – ¼ teaspoon

Onion powder – ¼ teaspoon

Instructions

Prepare the oven and dish

Preheat the oven to 350°F (175°C). Lightly grease a baking dish and set it aside.

Create the first layer

Arrange half of the green chiles in an even layer across the bottom of the prepared dish.

Rich and Creamy Chicken Pot Pie Pasta

Rotel Dip with Doritos

Creamy Chipotle Taco Soup

Add cheese

Sprinkle half of the shredded Monterey Jack (or Pepper Jack) and cheddar cheeses evenly over the chiles.

Repeat the layers

Place the remaining green chiles on top, then finish with the rest of the shredded cheese.

Mix the custard base

In a mixing bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth and well combined.

Assemble the casserole

Slowly pour the egg mixture over the layered chiles and cheese, allowing it to settle evenly throughout the dish.

Bake

Place the casserole uncovered in the oven and bake for 40–45 minutes, until puffed, lightly golden, and set in the center.

Rest before serving

Remove from the oven and let rest for 5–10 minutes before slicing and serving.

Pro Tip:

Serve with salsa, sour cream, or a drizzle of hot sauce for extra flavor—perfect for breakfast, brunch, or dinner.

Important Notes When Making Creamy Chile Relleno Casserole:

This dish is meant to be rich and comforting
The custard-based structure and cheese-forward layers create a luxurious texture that defines the recipe—embrace its indulgent nature.

Moisture control is essential
Excess liquid from the chiles can prevent proper setting. Always drain and dry them well before layering.

The custard sets as it cools
The casserole may look slightly soft when it first comes out of the oven; it firms up as it rests.

Baking time can vary by dish size and material
Glass dishes may take slightly longer than metal. Focus on the center being set rather than strictly following the clock.

Cheese choice affects both flavor and texture
Softer, high-moisture cheeses melt differently. Stick to good melting cheeses for best results.

This is not a heavily spiced dish
The flavor is intentionally mild and chile-forward. Heat is best added at the table with salsa or hot sauce.

Best served warm
The casserole’s texture and flavor are at their peak when served warm rather than piping hot or fully cooled.

Leftovers reheat gently
Reheat slowly to preserve the custard texture and prevent separation.

A versatile base recipe
Once mastered, this casserole easily welcomes add-ins like cooked meat, sautéed onions, or roasted vegetables without losing structure.

How to Enjoy Creamy Chile Relleno Casserole After Cooking

Allow it to rest before serving
Let the casserole sit for 5–10 minutes after removing it from the oven. This allows the custard to fully set and makes slicing cleaner and more satisfying.

Serve warm for best texture
The casserole is at its best when warm—not piping hot—so the creamy interior stays soft and silky without falling apart.

Slice gently and deliberately
Use a sharp knife and a spatula to lift portions cleanly, preserving the layered structure of chiles, cheese, and custard.

Add brightness at the table
Top each serving with salsa, pico de gallo, or a drizzle of hot sauce to cut through the richness and add contrast.

Balance with cool, creamy sides
Sour cream or crema adds a refreshing element that complements the mild heat of the green chiles.

Pair with light accompaniments
Serve alongside fresh fruit, a green salad, or warm tortillas to round out the meal without overwhelming the casserole.

Enjoy it across meals
This dish works beautifully for breakfast, brunch, lunch, or dinner—its versatility is part of its charm.

Customize each plate
Let everyone adjust heat and toppings to taste, keeping the base dish creamy and approachable.

Reheat leftovers gently
Warm leftovers slowly in the oven or microwave to preserve the custard texture and prevent separation.

Savor the comfort
This is a dish meant to be enjoyed slowly—rich, soothing, and deeply comforting with every bite.

Nutrition Information:

For Creamy Chile Relleno Casserole

(Approximate values per 1 serving, assuming the casserole serves 6.)

Frequently Asked Questions:

Can I make this casserole ahead of time?
Yes. You can assemble it up to 24 hours in advance and refrigerate it covered. Let it sit at room temperature for about 15 minutes before baking to ensure even cooking.

Is this dish spicy?
The casserole is mildly flavored. Canned green chiles add gentle warmth, not heat. For more spice, use Pepper Jack cheese or serve with hot sauce on the side.

Can I add meat to this recipe?
Absolutely. Cooked and drained ground beef, shredded chicken, or chorizo can be added between the chile and cheese layers without changing the baking time.

How do I know when the casserole is fully set?
The center should be firm with only a slight jiggle. A knife inserted in the middle should come out mostly clean, not wet.

How should leftovers be stored and reheated?
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the custard texture.

Should I rinse or dry the canned green chiles before using them?
Drain them well and gently pat dry with paper towels. Removing excess moisture helps the custard set properly and prevents a watery casserole.

Why does the custard include flour and baking powder?
The flour adds light structure, while the baking powder helps the casserole puff slightly as it bakes, creating a tender yet sliceable texture.

Can I whisk the custard in advance?
Yes, but it’s best used within 10–15 minutes. Letting it sit too long can cause the flour to settle and affect even baking.

What’s the best way to prevent the casserole from browning too quickly?
If the top is golden before the center is set, loosely cover with foil and continue baking until fully cooked.

How do I avoid a soggy bottom layer?
Make sure the chiles are dry, layer evenly, and pour the custard slowly so it distributes rather than pooling at the bottom.