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.
Reheating
Warm in the microwave or cover with foil and bake at 350°F until heated through. Add a sprinkle of fresh cheese on top before reheating for extra yum.
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!
