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A hand lifts a serving of chili relleno casserole with meat and cheese from a rectangular baking dish containing more casserole pieces.

Chili Relleno Casserole

Author: Mandy Applegate
This chili relleno casserole skips the frying and stuffing of classic chiles rellenos. Layers of green chilies, seasoned ground beef, and Monterey jack bake under a soft egg topping into a dish you cut into squares to serve six.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Casserole
Cuisine: Mexican
Keyword: chili relleno casserole
Servings: 6
Calories: 654kcal

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
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Video

[adthrive-in-post-video-player video-id="4QrOusv3" upload-date="2025-11-06T09:11:59+00:00" name="Easy Chili Relleno Casserole" description="Cheesy and full of flavor, perfect for cozy weeknight dinners or gatherings." player-type="default" override-embed="default"]

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

  • Drain the canned green chilies well and pat them dry, and pour off the fat from the browned beef, so the topping sets instead of weeping.
  • The casserole is done when the egg topping is set rather than jiggly, which for an egg casserole means 160°F in the center.
  • Let it rest a few minutes before slicing so it holds clean squares.
  • Refrigerate leftovers in an airtight container for up to 4 days, and reheat until they're hot all the way through, to 165°F.

Nutrition

Calories: 654kcal | Carbohydrates: 44g | Protein: 33g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1048mg | Potassium: 423mg | Fiber: 7g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 9mg | Calcium: 404mg | Iron: 4mg
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