A cozy, cheesy Chili Relleno Casserole packed with green chilies, beef, beans, tortillas, and a fluffy egg topping. Easy comfort food!
So here’s the thing — I didn’t grow up eating fancy chili rellenos at restaurants. Nope. My first “real” chile relleno was actually at a tiny family-owned diner during a road trip through New Mexico. You know the kind — sun-faded menus, friendly waitresses who call you “honey,” and food that tastes like a hug.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was crispy, smoky, melty, and so ridiculously delicious that I immediately thought, “Why don’t I eat these all the time?” Fast forward to adulthood (and realizing how messy traditional chile rellenos are to make — hello, oil splatters everywhere), I knew there had to be an easier way.
Enter this Chili Relleno Casserole. It’s got all that warm, cheesy, spicy goodness, but you just layer everything in a baking dish and call it a day. No deep frying. No fuss. And guess what? It still brings back all those sun-drenched diner memories… just with way less cleanup.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chili Relleno Casserole Recipe?
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Big Tex-Mex energy: Smoky chilies, creamy beans, gooey cheese, and beef — it’s basically a party on your plate.
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Casserole = Comfort: Somehow casseroles just feel more comforting, right? Like a weighted blanket… but for your stomach.
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Weeknight friendly: If you can layer lasagna, you can make this.
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Customizable for picky eaters: No chilies? No problem. Extra cheese? Obviously.
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That egg topping: Trust me — it sounds weird at first, but it bakes up into this fluffy, savory hug that ties everything together.
Ingredient Notes:
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Green Chilies: I beg you — if you can get Hatch brand, do it. They’re the Beyoncé of canned chilies.
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Ground Beef: I use 80/20 because a little fat = a lot of flavor. You could totally sub turkey if you’re feeling virtuous.
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Onion: Tiny flavor bombs. Dice ’em small so they melt into the beef.
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Refried Beans: These make everything extra creamy and hearty — like Tex-Mex glue.
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Corn Tortillas: Don’t swap them for flour unless you like your casserole... mushy.
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Cheese: Monterey Jack melts like a dream, but honestly, use whatever you have. Cheese snobs, look away.
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Egg Mixture: This is what turns a pile of ingredients into an actual casserole. Think frittata but cooler.
How To Make Chili Relleno Casserole?
Step 1: Preheat your oven to 375°F. Grease up a 9×13 baking pan like you mean it. (Nobody likes sticky casserole.)
Step 2: Whisk together your eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt in a big ol’ bowl. Set it aside. Admire your whisking skills.
Step 3: Cook the ground beef and onion in a skillet over medium heat until browned and delicious-smelling. Stir in the refried beans. Try not to “taste-test” too much.
Step 4: Slice your tortillas into rough strips. Precision is for surgeons, not casserole makers.
Step 5: Time to layer! Half the tortilla strips go down first. Then half the chilies. Then half the cheese. Repeat like a Tex-Mex lasagna.
Step 6: Pour that gorgeous egg mixture evenly over everything. Bask in your brilliance.
Step 7: Spread the beef and bean situation across the top like frosting on the best cake you’ve ever made.
Want To Save This Recipe?
Step 8: Sprinkle the rest of your cheese (aka happiness dust) over everything.
Step 9: Cover with foil, bake for 45 minutes, then uncover for the last 5 minutes to get that golden cheesy top.
Step 10: Let it cool just long enough that you don’t burn your mouth… then dive in headfirst.
Storage Options:
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Fridge: Casserole keeps like a champ — about 4 days, covered tightly.
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Freezer: Wrap individual slices for emergency chili relleno cravings. (We all have those, right?)
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Reheat: Oven for best texture, microwave if you’re starving and impatient.
Variations and Substitutions:
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Veggie Version: Swap ground beef for sautéed mushrooms and peppers.
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Super Spicy: Add jalapeños or chipotle powder if you like to live dangerously.
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Low-Carb: Use thin zucchini slices instead of tortillas. (It’s… healthy-ish?)
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Different Cheese: Pepper Jack, cheddar, or literally anything shredded will work.
What to Serve with Chili Relleno Casserole?
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Simple green salad: Because, balance.
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Mexican rice or cilantro-lime rice: Extra carbs? Always.
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Chips and salsa or guac: Like you needed an excuse.
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Margaritas: This is not optional. (Okay, it is… but why?)
Frequently Asked Questions:
Can I prep it ahead of time?
Absolutely! Assemble it, cover, and refrigerate. Bake fresh when ready to eat.
Is it super spicy?
Nah, it’s pretty tame. But you can always crank up the heat if you like your food to fight back a little.
Can I freeze leftovers?
Heck yes. Future-you will be so grateful when dinner’s as easy as reheat and devour.
And there you have it — the cheesy, hearty, totally comforting Chili Relleno Casserole that saves weeknights, wows company, and might just become your new favorite way to get your Tex-Mex fix.
Ever tried a chili relleno casserole before? If you have any wild twists or toppings you swear by, spill the beans (pun intended) in the comments!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chili Relleno Casserole
Ingredients
- 27 oz green chilies 1 can, whole chilies, preferably Hatch brand
- 1.5 lb ground beef
- 1 onion finely chopped
- 1 lb grated cheese Monterey Jack or white cheddar, or your favorite
- 12 corn tortillas
- 16 oz refried beans
TOPPING:
- 4 eggs beaten well
- 1/4 cup flour
- 1/2 cup evaporated milk small can
- 2 tsp hot sauce
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1 tsp salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking pan measuring 9x13 inches.
- In a bowl combine beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder and salt. Set this mixture aside.
- In a skillet, over medium heat cook the ground beef until browned. Add chopped onions. Continue cooking until the onions are soft (5 to 7 minutes).
- Add refried beans to the skillet. Mix well with the meat. Set this mixture aside.
- Slice tortillas into strips that are 1 inch wide.
- Begin by layering half of the tortilla strips in the greased baking pan.
- Evenly distribute half of the chilies over the tortilla strips followed by half of the cheese.
- Create another layer by adding tortilla strips and the remaining green chilies.
- Pour the egg mixture evenly over these layers.
- Spread the meat and bean mixture on top of the egg layer.
- Sprinkle on the remaining cheese as a touch.
- Cover with foil. Bake for 45 minutes, at 375 degrees Fahrenheit (190 degrees Celsius). Remove foil for the last 5 minutes to achieve a golden top.
- Now it's time to savor your Chili Relleno Casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
