Chile Rellenos Casserole

Chile Rellenos Casserole

This just might be the very first “new” recipe that I tried out right after Drew and I were married. I’d loved to cook for years before that, but cooking for my new husband was just so much fun!

Casseroles. I love them for so many reason: they’re so tasty (I really don’t know if I’ve ever met a casserole that I didn’t like), they’re great leftover, and one-dish dinners make clean-up easy! But so many of the casseroles that I make are loaded with pasta or tortillas. This dish is light on carbs but still filling and easy! Green chiles are mild, so add some red pepper flakes if you’d like extra heat.

This recipe was adapted from here. Note: My recipe is actually half of the amount of the original recipe, but it was still enough for us to make two meals out of it. I baked this “half recipe” in an 8″x 8″ pan. 

Chile Rellenos Casserole                                        2-4 servings

  • 1/2 lb. ground beef (or ground turkey or chicken)
  • 1/4 onion (chopped)
  • 1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
  • 1 1/2 cups cheddar cheese
  • 2 eggs
  • 3/4 cups milk
  • 1/8 cup flour
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.

Chile Rellenos Casserole

Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Chile Rellenos Casserole

Chile Rellenos Casserole

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Chile Rellenos Casserole

Serve right away while everything is hot and cheese is melted. Yum!

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150 thoughts on “Chile Rellenos Casserole

      1. Share, any idea on the nutritional facts on the chili rellenos? Most interested in cals per serv.

      2. I use roasted green chile from Pueblo or New Mexico also can add chopped corn tortillas for crispy flavor

      3. From caloriecount.about.com

        Nutrition Facts for four servings per recipe; Nutrition Grade A

        Amount Per Serving
        Calories 577

        Calories from Fat 224

        Total Fat 24.9g

        Saturated Fat 12.1g

        Cholesterol 181mg

        Protein 40.0g

  1. The WordPress like system is not working so I can’t like your post using the like button, but I can say I like it. Thanks and have a wonderful weekend! the casserole looks so delicious!

  2. This looks delicious I can’t wait to give it a try. I do have one question, what size pan did you use? Thank you so much for sharing.

    1. OOOOHHH I am going to try it with chicken too!!!! Maybe switch the cheese up a little bit and add Monterey Jack cheese and a hint of Pepper Jack!! YUM!!

  3. I made this casserole tonight. Very yummy. I think I ‘d add another egg and a bit more flour. Would also taste good with ham instead of hamburger.

  4. Made this tonight. The only change I made was to use only 3/4 tsp cumin instead of a full tsp. It was really delicious! This is going on my list of regular recipes. I’m not a big beef person (I prefer chicken), but I really enjoyed this. We are a family of 5 and had a guest over. We wiped this out completely and would have probably eaten more. Next time, I will double the recipe. My 8×8 dish was dirty, so I used a regular pie dish and it was just perfect. Thanks for the recipe!

  5. I’m a huge fan of chile Rellenos. I got extremely excited when I found this recipe. I made it last night for dinner with some mexican rice to go on the side. The only thing I did different was I added fresh garlic to the meat and I used fresh peppers instead of the can(grilled them and took off the skin).. This turned out great. I would definitely make this again.

  6. Your recipe came at the right time. I roasted geen chillies yesterday.

    Can you send me a recipe for spanish rice?
    Thanks.

    1. I find canned green chiles on the same aisle as the Mexican foods, next to salsa, refried beans, etc.
      I live in Texas, so they’re readily available in all of our grocery stores.

      1. I use lots of mild chilis in my cooking, but only seem to find 4 snd 7 oz cans until today when I was in Walmart and saw and bought 2 10 oz cans of green chilis produced in New Mexico. One of my favorite recipes is a mock chili rellano using Bisquick without the meat and, onions which I make all the time. I am anxious to try your recipe. Thanks for responding. Marvin

    2. Sometimes my local Walmart doesn’t have the whole ones so then I just use the chopped ones. Simply spread the chopped green chilis on the bottom saving some to mix in.

  7. I can’t wait to try this recipe but I plan to use caritas instead of beef and with Monterey Jack and/or Pepper Jack cheese.

    1. You could use a can (or 1-2 cups) of cooked beans as a meat substitute, I’m a fan of black beans which go perfectly with southwest cooking! I like your idea of adding extra cheese (we’re also big cheese fans around here)… you could just eyeball it, adding as much as you’d like. You could also add some cooked bell pepper or other veggies!

  8. I am stopping at the store on my way home from work today and I’m going to make this tonight for dinner. Can’t wait to try it!

      1. hmmm that sounds like my idea “might” work then; however, I now live in Egypt and it’s impossible to get any peppers other than bell & hot small peppers, think this recipe would still work for me? Any suggestions? I’ll HAVE to make a shopping list for when I’m next in the UK or stateside, thank you

      2. This casserole is similar to a frittata or omelet (but with less eggs), so there are a lot of potential ingredient options for this recipe. I hope you find some that work!

  9. making this tonight…..my husband’s a big eater because of the work he does (walking all day long) so would you suggest I doubled the recipe? Also, I FOUND chilis that I think will work last night at my fruit/veggie lady here in Egypt :) Can’t wait to see his reaction to this as he loves anything Mexican!

  10. made it last night and we LOVED it; however, those not so hot peppers over here were HOT :) lol…..I’ll have to TRY to find some when I’m in the UK next & bring over many cans. Thank you for a wonderful recipe (and I’m GLAD I doubled the recipe). Do you have a good Spanish rice recipe?

    1. So glad that you enjoyed it!! For Spanish rice, I like to cook plain white rice and then add salsa, salt, pepper, and cumin (until it reaches the taste/consistency that I want). I know that it isn’t the “correct” way to make Spanish rice, but it’s quick and easy!

  11. Any idea the calories in a serving and how much is a serving? It looks SO good! Can’t wait to try this!

    1. Making tonight and I am using chirozzo in place of beef and I increased to 7 eggs, and making in 9×11 dish. Smells delicious. Cant wait for timer to go off to dig in. :)

    1. I believe someone had said that they forgot the flour and it turned out okay. The flour just helps to tighten up the milk/egg mixture. I would use less milk and add an extra egg or two (think omelet)!

      1. I used to make this all the time and as always the great recipes get lost. Thanks for adding it but if you are ever in Bellevue, NE you need to go to the Lil Burro Restaurant and have their Chili Rellenos with a Chili Verde topping.

    1. I’ve never tried making this in the crockpot. I usually only use my crockpot for things that are in broth like meat, beans, and soup. I know that lots of dishes can be baked in the crockpot but I always have the fear of burning them!

    2. I think from what I understand of this type of recipe, with the eggs and milk, you want them to set up during the baking time. I would think a crock pot would either overcook or curdle them. Probably the best thing if you need this quick after work or something, is to prep the hamburger ahead of time and make sure your cheese is grated, have everything in the casserole dish except the milk and egg mixture which you can whip up quickly while the oven pre-heats and then bake it. It would cut some time off of fixing it when you need it faster. I think it is sort of like trying to make a quiche in a crock pot. I’ve never head of that being done but who knows what people do with those amazing pots?!

      1. I’ve seen ‘recipes’ for cooking hotdogs and canned baked beans in a crock pot—for hours! Seems a waste of electricity to me when you can heat them up on a stove in a couple of minutes, but I guess for a picnic or something it might be reasonable to use a crockpot for that.

  12. Going to try this will let you know the outcome. We roast the peppers from our garden so I will be using them, thanks for the recipe

  13. I don’t usually write a comment on these…but I found this on pinterest and had to make it for my husband. It was super simple to make and cooked up perfectly. We used Chili’s that we roast every year (my hubs is Hispanic and loves his green chili) I made a double recipe (with Elk burger)…pulled it out…He dished up…and kept looking at me and nodding his head in extreme approval, then ate 3 more helpings! My man is happy and full of his favorite dish, Chile Rellenos! Thank you thank you! I’ll take a culinary bow (thanks to you) We will be making this to serve to our friends and family at our annual Martinez Chili Roast next weekend! Awesome recipe! Thanks!!

  14. Just found your recipe and wondering if I can omit the flour cause, I’m gluten sensitive and also we are on a carb free diet and the only flour allowed is soy,coconut or almond flour can any of these be used in place of the regular flour or do you have a suggestion. Thanks :)

  15. Made this for my family tonight and it was a huge hit. Everyone, including my picky eater, asked for seconds. This will definitely get added into my meal calendar. Thank you so much!

    1. Making this as a vegetarian dish so going to substitute soy chorizo instead of ground beef. Looking forward to seeing how it turns out!

  16. I know you said that you cut this recipe in half do you have the full recipe. I know I can double it but just would like to be able to print out the full recipe for my files. I have had no luck finding it elsewhere. Thanks!

    1. I don’t think this is really low carb. Onions, milk and yogurt are not low in carbs. However it could be made low carb by using scallions, cream and/or sour cream. Sounds delicious but not low carb sadly!

      1. To clarify, this dish is low in refined and processed carbohydrates, while it does contain good carbs that occur naturally in certain fresh foods. Also, this recipe does not even call for yogurt.

  17. This was delicious! My entire family enjoyed it. I used fresh peppers and roasted them and pepper jack cheese mixed with the cheddar cuz we like a little heat.

  18. We have made this several times since I discovered it on Pinterest. I have used ground beef and cooked chicken, Cheddar cheese, Mexi-blend cheese and tried it with extra jalapenos. Our preference is ground beef, a mix of cheeses, and jalapenos in addition to green chilies. I usually double the recipe for my family. Leftovers are excellant also. Thanks for a new favorite.

  19. Your recipe totally inspired me! My boyfriend is a vegetarian so I decided to buy MorningStar’s “meat crumbles” that are already flavored with mexican spices and black beans. I added onion to the pan with the “meat.” I threw in some frozen roasted corn at the end. Topped with pepperjack and cheddar, diced chilis, and the flour mixture on top. However, I did use bisquick (half a cup) instead of regular flour. Deeelicious! The boyfriend ate half the pan, which was a little bigger than your recipe since I used a lb of “meat” and a little more flour.

  20. Hi. We just got done eating this and it was very good. I roasted 3 poblano peppers, skinned them and used them. My husband liked it but said it needed more seasoning. And I’ll use a full pound of meat cause it was really thin and maybe 6 poblanos and leave the ones on top whole too. I pureed up some salsa because hubby said rellanos come with red sauce. But I am so glad I saw this recipe. It was quick and really easy.

  21. It was really good and very easy. I doubled this recipe by doing so I baked it in a 9X13 dish. I used a pound of ground beef seasoned with salt, pepper, onion powder, garlic powder and cumin. I used 1 large can of whole Ortega Chiles, there were probably about 10 whole Chiles in the can. I used a 1/3 cup of Bisquick instead of flour and and a total of 5 eggs. I used mostly Monterey Jack Cheese throughout. I topped it with a little bit Taco cheese (Colby Jack Cheese mixed with Taco Seasoning). You could use Pepper Jack Cheese as your base cheese for a little more kick, which is what I intend to do the next time I make this.

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