Vegetarian Version: Skip the ground beef and double up on refried beans, or add sautéed mushrooms and zucchini instead.
Spicy Twist: Add chopped jalapeños or use pepper jack cheese for more heat.
Breakfast-Style: Swap the beef for chorizo or sausage and serve it with scrambled eggs for a Tex-Mex brunch bake.
Low-Carb Option: Replace tortillas with thin zucchini or eggplant slices to cut down on carbs.
How to Make Chili Relleno Casserole
Step 1: Prep the Oven and Dish
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a bit of oil.
Step 2: Mix the Topping
In a large bowl, whisk together the eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.
Step 4: Build the First Layer
Cut your corn tortillas into strips and layer half of them on the bottom of the baking dish. Top with half the green chilies, then half the cheese.
Step 5: Repeat the Layers
Layer the rest of the tortilla strips, followed by the remaining chilies and cheese.
Step 6: Add the Topping and Meat
Pour the egg mixture evenly over the layers in the dish. Then, spoon the beef and bean mixture on top and smooth it out.
Step 7: Finish with Cheese
Sprinkle the remaining cheese all over the top for that gooey, golden finish.
Step 8: Bake
Cover with foil and bake for 45 minutes. Remove the foil during the last 5 minutes to brown the top. Let it rest before slicing.
Pro Tips for Making the Recipe
Drain Your Green Chilies: Excess moisture can make your casserole soggy. A quick drain on paper towels helps.
Cheese Matters: Use freshly grated cheese—it melts better and tastes richer than the pre-shredded kind.
Let it Rest: Letting the casserole sit for 10 minutes before serving helps it set and makes slicing easier.
Make It Ahead: This dish is even better the next day, so it’s ideal for prepping in advance.
How to Serve
This casserole is delicious on its own, but here are a few ideas to round out the meal:
Toppings:
A dollop of sour cream
Chopped cilantro or green onions
Fresh avocado slices or guacamole
A spoonful of salsa or pico de gallo
Sides:
Mexican rice or Spanish rice
A crisp green salad with lime vinaigrette
Tortilla chips and salsa on the side
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
Freezing
This freezes beautifully. Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole vegetarian?
Yes! Skip the ground beef and use more beans, or add sautéed vegetables like mushrooms, bell peppers, and zucchini for a hearty vegetarian version.
Can I use flour tortillas instead of corn?
Corn tortillas hold up better and add authentic flavor, but flour tortillas will work in a pinch. Just know they’ll be softer and a bit more doughy.
Is this casserole spicy?
Not overly. The green chilies add mild warmth, and the hot sauce is subtle. If you’re sensitive to heat, reduce or omit the hot sauce entirely.
Can I make this ahead of time?
Absolutely! Assemble the casserole a day in advance, cover, and refrigerate. Bake when you’re ready, adding 5-10 extra minutes if it’s cold from the fridge.
Final Thoughts
This Chili Relleno Casserole is everything you love about Tex-Mex comfort food, with none of the stress. It’s easy, satisfying, and endlessly adaptable. Whether you’re serving it for a casual family dinner or prepping meals for the week, this dish always hits the spot. Try it once and it just might become a regular on your table!
