Chili Relleno Casserole
Layers of cheese, ground beef, corn tortillas, and of course green chilis make this casserole a quick family favorite. No stuffing of peppers required, this is a very quick and easy casserole that gives you all the flavors of chili rellenos with hardly any of the work.
Delicious family friendly meal that is easy to make with all the best ingredients. The answer to your mid week dinner doldrums, or a hearty breakfast. The prep is quick, the meal is filling, and the mess is minimal.
One of my favorite things to do is make a double batch of this goodness and have Chili Relleno Casserole for dinner one night and freeze one for a later date. A delicious freezer meal waiting for a hectic night is a true gift.
What Is Authentic Chiles Rellenos?
It’s a Mexican dish consisting of roasted, poblano chiles that are filled with cheese, and then covered with an egg batter and fried.
Additionally Chiles Rellenos may also be filled with meat and/or refried beans. Lastly, often times Chiles Rellenos are then covered with a tomato sauce.
What Is Authentic Chiles Rellenos:
- Roasted poblano chiles filled with cheese ( additionally, often filled with meat and/or refried beans )
- Dipped in an egg batter and fried
- Covered in tomato sauce
This Chili Relleno Casserole is inspired by Chiles Rellenos.
I have made some slight adaptations from an authentic Chile Rellenos and you will love the take on this dish.
Is This An Authentic Chiles Rellenos Recipe?
No it’s not. For starters it’s a casserole and Chiles Rellenos is not a casserole.
Also this casserole contains tortillas.
Plus, given it’s a casserole it is baked not fried.
What Kind of Peppers are Used in Chile Relleno Casserole?
In an authentic Chile Rellenos dish poblano peppers are used. However in this recipe, I use green chiles.
How This Chili Relleno Casserole Differs from Authentic Chiles Rellenos:
- Uses green chiles instead of poblanos
- It’s a casserole so it’s not fried
- Tortillas in this recipe
- Additional toppings and spices are used
Is it Chili or Chile?
In my book I say spell it however you want.
However, that may not be a good enough answer so I’ll provide a little more information.
Spanish speaking individuals from Mexico spell it Chile. In the United States the spelling is Chili.
So, in my opinion either spelling should pass the spelling test. However, depending where you live in the world will most likely influence which spelling you choose to use.
What You Need For Chile Rellenos Casserole
Now let’s get shopping and make this casserole!
Don’t stress. I realize the list may seem long, but a lot of the ingredients you may already have on hand.
- Green Chiles
- Ground Beef
- Grated Cheese
- Corn Tortillas
- Large Can of Refried Beans
- Evaporated Milk
- Hot Sauce
- Onion Powder
All easy to find, and when combined, these ingredients become something truly inspired.
How To Make Chili Relleno Casserole:
- Prepare Pan with Cooking Spray: Grease 9×13 pan with cooking spray.
- Mix Ingredients: Mix eggs, flour, evaporated milk, hot sauce, paprika, and onion powder. Mix until well combined and then set aside.
- Brown Beef and Onions: In a skillet brown beef with onions. Cook until onions are soft and meet is browned.
- Add Refried Beans to the Beef: Add refried beans to the pan and mix with the meat.
- Cut and Place Tortillas on Baking Pan: Cut tortillas into one inch wide strips and form a layer at the bottom of the pan.
- Top Tortilla Layer with Green Chiles: Spoon half of the green chiles over the tortillas.
- Make Layers with Cheese, Tortillas, and Green Chiles: With half the cheese make a layer, and then add a second layer with tortillas and add another layer with green chiles.
- Top with Egg Mixture: Pour egg mixture over the top.
- Add Meat and Beans: Spread meat and beans over egg mixture.
- Sprinkle with Remaining Cheese: Sprinkle with remaining cheese over top.
- Bake: Bake at 375 degrees for 45 minutes.
Note: For more specific instructions, see directions at the end.
How to Make Chile Rellenos Casserole SPICY? How to Adjust the Spice?
Some like it hot, some not so much.
I personally don’t think that this recipe is very hot.
Mild green chiles are not too spicy and the recipe calls for only a minimal amount of hot sauce.
However you can adjust spice.
How To Make It Less Spicy:
- Use half the amount of hot sauce.
- Serve the dish with sour cream
- Make sure to use mild green chiles
How To Make It More Spicy:
- Use hot green chiles instead of mild
- Add jalapeños to the recipe
- Use a hotter hot sauce
Tips or Tricks:
Here are some quick tips or tricks for when you make this fabulous dish.
Make Sauce Substitutions.
Whether making Chile Rellenos or Chili Relleno Casserole, you can make substitutions with sauce.
For this recipe if you want to minimize spice, you can use a mild non chunky salsa
instead of hot sauce.
On a side note for Chile Rellenos, sub out tomato sauce and use salsa or enchilada sauce.
Make Ahead of Time.
If you know that your evening is going to be CRAZY, do yourself a favor and make the dish in the morning.
Then simply throw the Chili Relleno Casserole in the oven about 45 minutes or so before you want to eat and you have got yourself a fabulous meal without the stress and mess during that crazy after school hour.
This Chili Relleno Casserole is so, so yummy and it makes a great partnership with so many other toppings as well.
Go ahead and add other toppings that make your heart happy like olives or jalapeños.
If you love cheese and can’t get enough of it add some more cheese. I’m for sure not going to stop you.
Freezing and Storing Instructions:
You can make this dish ahead. That’s right you heard me. Yes!
- Cook dish as normal.
- Transfer the dish into an air tight container.
- When you want to eat allow time for it to defrost in the fridge.
- Once defrosted all the way, reheat in the oven.
Note: Casserole will last for about a month in the freezer.
Chili Relleno Casserole Will Be Your New Favorite Dish!
Chilli Relleno Casserole is a hearty meal with a lot of flavor and filling ingredients. You and your family will love this Chili Relleno Casserole recipe!
Other Great Casseroles:
- Easy Hamburger Casserole
- Creamy Mac and Cheese Casserole
- Buffalo Chicken Casserole
- Cheesy Chicken Alfredo Ravioli Casserole
- Sloppy Joe Casserole
- 27 ounces green chilies 1 can, whole chilies, preferrably Hatch brand
- 1½ pounds ground beef
- 1 onion finely chopped
- 1 pound grated cheese monterey jack or white cheddar (or pick your favorite)
- 12 corn tortillas
- 16 ounces refried beans
- 4 eggs beaten well
- ¼ cup flour
- ½ cup evaporated milk small can
- 2 teaspoons hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 teaspoon salt
- Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
- In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
- In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
- Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
- Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
- Layer ½ the green chilies over the strips evenly.
- Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
- Pour egg mixture topping over the top.
- Spread meat and beans over egg mixture.
- Sprinkle remaining cheese over the top.
- Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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