Chili Relleno Casserole
Add Preferred SourceThis chili relleno casserole is warm, cheesy, and packed with flavor. It brings together everything you love about classic chiles rellenos—roasted peppers, melted Monterey jack, and just the right amount of heat—but skips the messy frying and stuffing. Whether you’re feeding a crowd or craving comfort food, this dish delivers big flavor with minimal effort.
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I’ve made this recipe many times, usually on lazy weekends when I want something hearty but don’t want to stand over the stove all morning. The flavor is unbeatable: spicy green chilies, savory beef and onions, and a creamy egg topping that holds it all together.
It’s one of my go-to recipes for brunch, especially when I’m craving cozy, oven-baked meals. My family always asks for seconds, and I’m willing to bet yours will too.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chili Relleno Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through this easy chili relleno casserole recipe, step by step. No fancy tools needed—just a baking dish, a skillet, and an appetite.
Prep the oven and dish
Start by preheating your oven to 375°F (190°C). Grab a 9×13-inch casserole dish and give it a quick grease with olive oil or nonstick spray. This helps the layers set without sticking.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Make the egg mixture
In a glass mixing bowl with a pour spout, whisk together eggs, flour, milk, hot sauce, paprika, onion powder, and a pinch of salt. Set it aside—you’ll pour this magic over everything at the end.
I like using a silicone balloon whisk here—it blends everything smoothly and doesn’t scratch up my bowls.
Cook the beef and onions
Heat a skillet over medium heat and cook the ground beef with the chopped onion. Stir until the beef is browned and the onions are soft. I always reach for my cast iron skillet for this step—it holds heat like a champ and gets everything nicely caramelized.
Then mix in the refried beans, stirring them together until they are fully incorporated.
Build your layers
Now the fun part: layering! Start with half of the crushed tortilla chips, then add half of the beef mixture, half of the whole baked and peeled green chilies (opened flat), and half of the shredded Monterey jack.
If you’re working with fresh poblanos, a paring knife with a non-slip grip makes it way easier to open them up neatly and scrape out any seeds.
When it comes to cheese, shredding your own really does melt better—and a box grater with a built-in container makes that step quicker and less messy.
Repeat that one more time, ending with the last layer of chilies on top.
Pour and top
Pour your egg mixture evenly over the whole dish. Sprinkle with any remaining Monterey Jack cheese, or even a little cheddar or pepper Jack if you want an extra kick.
I use a silicone spatula to help spread it all out—it gets in the corners without tearing up the layers.
Bake to perfection
Cover the casserole with foil and bake for 45 minutes. Remove the foil for the last 5 minutes so the top gets golden and bubbly. Let it cool slightly before slicing—then dig in!
And if you’ve ever juggled a hot, heavy dish with thin oven mitts, do yourself a favor and grab a pair of thick heat-resistant oven gloves—you’ll thank me later.
I like serving it right in the same ceramic baking dish I baked it in—less cleanup and it holds heat well.
Equipment
Ingredients
- 8 green chilies whole, baked and peeled
- 1 pound ground beef
- 1 cup onion finely chopped
- 2 cups Monterey jack shredded
- 2 cups corn tortilla chips
- 1 ½ cups refried beans
For the topping:
- 4 eggs beaten
- ¼ cup flour
- 2 teaspoons hot sauce
- ½ cup whole milk
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- Salt to taste
Video
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, flour, milk, hot sauce, paprika, onion powder, and salt. Set aside.4 eggs, ¼ cup flour, 2 teaspoons hot sauce, ½ cup whole milk, ¼ teaspoon paprika, ¼ teaspoon onion powder, Salt
- In a skillet over medium heat, cook the ground beef and chopped onions until the meat is browned and the onions are soft. Stir in the refried beans and mix well.1 pound ground beef, 1 cup onion, 1 ½ cups refried beans
- Layer half of the tortilla chips in the prepared baking dish, followed by half of the meat mixture, half of the chilies (laid open), and half of the shredded cheese. Repeat the layers, finishing with the chilies.8 green chilies, 2 cups corn tortilla chips, 2 cups Monterey jack
- Pour the egg mixture evenly over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 45 minutes. Remove the foil during the last 5 minutes to allow the cheese to brown slightly.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- Go for poblanos: Use roasted poblano peppers if you can—they’ve got the best smoky flavor. No poblanos? Canned whole green chilies work just fine in a pinch.
- Grate it yourself: Shred your own cheese for better melt and flavor.
- Cheese: Monterey jack melts beautifully, but cheddar, pepper jack, or a mix of all three works great too.
- Flour tortillas instead of chips: If you want to use tortillas, just cut them into strips and layer like you would the chips. It’s a softer texture but still tasty.
- Spice it up: Add a pinch of cumin or garlic powder to the meat for extra depth.
- Bring the heat: Want more kick? Toss in some chopped jalapeños or use pepper jack cheese.
- Make it meatless: For a vegetarian version, skip the beef and double up on beans or add sautéed mushrooms.
- Top it off: Serve with sour cream, salsa, or a sprinkle of fresh cilantro on top.
- Brunch it up: Make it brunch-worthy by adding cooked breakfast sausage instead of beef.
- Make ahead: Assemble it the night before, cover tightly, and store in the fridge. Just bake it fresh when you’re ready to eat.
Storage and Reheating Instructions
- Fridge: Let the casserole cool completely, then pop it into an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days.
- Freeze: To freeze, wrap individual portions or the whole dish tightly in foil and freeze for up to 2 months. Thaw completely before reheating.
- Reheat: When you’re ready to reheat, just warm it in the microwave or bake at 350°F until heated through. It’s just as tasty—maybe even better—the next day.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
∙ French Toast Casserole
∙ Crack Chicken Casserole
∙ Four Cheese Ravioli Casserole
∙ Ratatouille Casserole
∙ Sweet Potato Casserole
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
I’ve got a few extra tips to make your chili relleno casserole even better:
- Go for poblanos: Use roasted poblano peppers if you can—they’ve got the best smoky flavor. No poblanos? Canned whole green chilies work just fine in a pinch.
- Grate it yourself: Shred your own cheese for better melt and flavor.
- Cheese: Monterey jack melts beautifully, but cheddar, pepper jack, or a mix of all three works great too.
- Flour tortillas instead of chips: If you want to use tortillas, just cut them into strips and layer like you would the chips. It’s a softer texture but still tasty.
- Spice it up: Add a pinch of cumin or garlic powder to the meat for extra depth.
- Bring the heat: Want more kick? Toss in some chopped jalapeños or use pepper jack cheese.
- Make it meatless: For a vegetarian version, skip the beef and double up on beans or add sautéed mushrooms.
- Top it off: Serve with sour cream, salsa, or a sprinkle of fresh cilantro on top.
- Brunch it up: Make it brunch-worthy by adding cooked breakfast sausage instead of beef.
- Make ahead: Assemble it the night before, cover tightly, and store in the fridge. Just bake it fresh when you’re ready to eat.
How to Store Leftover Chili Relleno Casserole
Let the casserole cool completely, then pop it into an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days.
To freeze, wrap individual portions or the whole dish tightly in foil and freeze for up to 2 months. Thaw completely before reheating.
When you’re ready to reheat, just warm it in the microwave or bake at 350°F until heated through. It’s just as tasty—maybe even better—the next day.
Our Top 3 Money Saving Tips for This Recipe
Want big flavor without spending big? Here are my favorite budget-friendly tricks to make this chili relleno casserole easy on your wallet:
- Buy cheese in bulk: Shred it yourself to save money and boost flavor.
- Swap the beef: Use extra refried or black beans to skip the meat, or use ground turkey or chicken. Cheaper than beef but still delicious.
- Go light on cheese: Use 1 cup instead of 2—still melty and satisfying.
What to Serve With Chili Relleno Casserole
This casserole is a meal on its own, but if you want to round it out, go for simple sides. I love serving it with a scoop of guacamole, a fresh tomato salsa, Mexican 7 Layer Dip, or a honeycrisp salad.
Add a side of tortilla chips for crunch or a little sour cream for a cool-and-creamy finish. For brunch, throw in some scrambled eggs or fresh fruit. Easy!
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