The first time I made this Easy Chile Relleno Casserole, it was a bit of a happy accident. I was craving the rich, cheesy, and slightly smoky comfort of traditional chiles rellenos but didn’t have the patience for the delicate frying and stuffing. My kitchen was filled with the hopeful aroma of roasting peppers and melting cheese as I threw this version together. When I pulled that golden, puffy casserole from the oven, the smell was absolutely intoxicating—a warm, savory promise of the easiest comfort food win. It instantly became a staple in my home, and I’m so thrilled to share it with you.
Ingredients
- 2 (7 oz) cans whole green chiles, drained and halved
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can tomato sauce or enchilada sauce (I prefer mild red enchilada sauce for more flavor)
- Optional garnish: chopped fresh cilantro, diced avocado, a dollop of sour cream
Let’s talk about these ingredients for a second because a couple of choices here make a huge difference. First, for the chiles, I’ve found that the whole canned chiles are far superior to the pre-diced ones. They’re meatier and hold their shape better, giving you those lovely distinct layers. And please, don’t skip draining them well—I give mine a gentle press between paper towels. That extra moisture can make the casserole soggy. For the cheese, I swear by freshly shredding a block of Monterey Jack and cheddar myself. The pre-shredded bags contain anti-caking agents that can sometimes prevent that beautifully smooth melt we’re after.(See the next page below to continue…)