Chili Relleno Casserole

This 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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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Casserole

Cuisine: Mexican

Keyword: chili relleno casserole

Servings:

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

US Customary - Metric

Video

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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

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