Name: Chili Relleno Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 1 (16 oz) can refried beans; 8 whole roasted green chilies (preferably Hatch); 2 cups grated Monterey Jack or white cheddar cheese; 8 corn tortillas, cut into strips; 4 large eggs; 1/4 cup all-purpose flour; 1 (12 oz) can evaporated milk; 1-2 tsp hot sauce (adjust to taste); 1 tsp paprika; 1/2 tsp onion powder; 1 tsp salt

If you’re searching for a Tex-Mex comfort dish that’s hearty, flavorful, and irresistibly cheesy, look no further than this Chili Relleno Casserole Recipe. Picture layers of roasted green chilies, savory seasoned beef, creamy refried beans, and melty Monterey Jack all bound together by a silky egg mixture—this is weeknight magic that feels like a celebration. Whether you’re feeding a crowd or craving cozy leftovers, this casserole delivers serious flavor and is bound to become a staple at your table.

Chili Relleno Casserole Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Chili Relleno Casserole Recipe are straightforward, but each one plays a starring role. From the robust ground beef to the zing of green chilies, every element adds depth, texture, and vibrant Tex-Mex flair.

Ground beef: Delivers a savory, hearty base—lean is best for a tender, not greasy, casserole.
Onion: Finely chopped onion infuses the beef with sweetness and a satisfying texture.
Refried beans: Creamy beans give the casserole heartiness and help everything meld together.
Roasted green chilies (preferably Hatch): Their mild, earthy heat sets the signature chile relleno flavor—be sure to drain them well.
Grated Monterey Jack or white cheddar cheese: Freshly grated cheese melts better and turns the top golden and bubbly.
Corn tortillas: Cut into strips, they soak up all the wonderful flavors and hold each layer together.
Eggs: Four large eggs create the fluffy, almost soufflé-like top layer that’s key for this casserole.
All-purpose flour: A touch of flour helps thicken the egg mixture so you get that perfectly custardy bite.
Evaporated milk: Ultra-creamy and rich, this is what makes the egg filling so luscious.
Hot sauce: Customize the heat level to your liking—a dash or two adds zing without overpowering.
Paprika: For a gentle smokiness and beautiful color in every forkful.
Onion powder: Doubles down on that savory onion note.
Salt: Brings all the flavors to life—don’t skip it!

How to Make Chili Relleno Casserole Recipe

Step 1: Prep the Baking Dish and Oven

Start by preheating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and generously grease it. This helps keep the casserole from sticking and makes serving a breeze. A little prep now means easy cleanup later!

Step 2: Whisk the Egg Mixture

In a mixing bowl, whisk together the eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until completely smooth. This golden mixture is what gives your Chili Relleno Casserole Recipe its signature creaminess and perfect texture—it’s worth whisking until every lump disappears.

Step 3: Cook the Beef and Onions

Set a large skillet over medium heat and crumble in the ground beef. Add the finely chopped onions and cook, stirring often, until the beef is browned and the onions are soft—about 5 to 7 minutes. Drain off excess fat if needed, then stir in the refried beans. Mix well so every bite is rich and flavorful.

Step 4: Build the First Layer

Arrange half of the tortilla strips in the bottom of your prepared baking dish. Scatter half the roasted green chilies over the tortillas, followed by half the grated cheese. These layers infuse your casserole with classic chile relleno flavor and help everything stay delightfully moist.

Step 5: Repeat and Finish Layering

Now repeat with the remaining tortilla strips, chilies, and cheese. Layering is what makes this Chili Relleno Casserole Recipe so satisfying—each bite brings a bit of everything!

Step 6: Pour the Egg Mixture and Add Beef

Pour your whisked egg mixture evenly over the layers. Spoon the beef and bean mixture on top and spread it gently so that every inch of the casserole gets a bit of savory goodness. Sprinkle the rest of the cheese over everything for an irresistibly melty finish.

Step 7: Bake

Cover the dish tightly with foil and bake for 45 minutes. This allows the flavors to meld and the eggs to puff up beautifully. For the final 5 minutes, remove the foil so the top gets nicely golden and bubbly. Rest for 10 minutes before you cut in—this makes slicing clean and keeps layers intact.

How to Serve Chili Relleno Casserole Recipe

Garnishes

Top your piping-hot casserole with a sprinkle of fresh cilantro, a handful of sliced green onions, or a dollop of cool sour cream. These simple touches add freshness and a pop of color to the Chili Relleno Casserole Recipe, making each serving extra special.

Side Dishes

This casserole is hearty on its own but truly shines next to a light salad dressed with lime vinaigrette, some fluffy Spanish rice, or black beans. For a zesty twist, serve it with pickled red onions or fresh tomato salsa alongside.

Creative Ways to Present

If you’re serving a crowd, try cutting the Chili Relleno Casserole Recipe into neat squares and plating them on a big serving tray. Top with sliced avocado and a little drizzle of crema for a fun, party-ready presentation. You can also wrap slices in warm flour tortillas burrito-style for a delicious Tex-Mex twist!

Make Ahead and Storage

Storing Leftovers

Leftover Chili Relleno Casserole Recipe keeps beautifully in the refrigerator for up to 4 days. Simply let it cool to room temperature, cover the dish tightly, or transfer those delicious squares into an airtight container. The flavors deepen overnight, making leftovers arguably even better!

Freezing

This casserole is freezer-friendly and perfect for meal prepping ahead. Once baked and cooled completely, wrap individual portions or the entire dish tightly in a layer of plastic wrap plus foil. Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.

Reheating

To reheat, simply warm slices in the microwave or cover with foil and bake at 350°F until hot throughout (about 20 minutes for large portions). If you’re warming from frozen, add extra time. A sprinkle of fresh cheese on top before reheating brings the magic back in every bite!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well in this recipe, making it a great lighter option. Just be sure to season generously and cook until no pink remains, since these meats are leaner than beef.

Are canned green chilies okay if Hatch aren’t available?

Yes, canned green chilies are a handy substitute for fresh Hatch chilies. Just drain them well and pat dry so your casserole doesn’t get soggy. Roasted poblano peppers are another delicious alternative.

Can this Chili Relleno Casserole Recipe be made vegetarian?

Of course! Swap the ground beef for sautéed vegetables like zucchini, mushrooms, or extra beans. The rest of the recipe stays the same, and you’ll still get all those comforting Tex-Mex flavors.

What’s the best way to make it mild or spicy?

To keep things mild, use mild green chilies and go easy on the hot sauce. For a spicier kick, add more hot sauce or include a layer of chopped jalapeños along with the chilies.

Can I assemble this dish ahead of time?

You sure can! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, add a few extra minutes to the bake time since it will be going straight from the fridge to the oven.

Final Thoughts

Whether you’re treating your family or jazzing up your next potluck, this Chili Relleno Casserole Recipe brings big flavor and maximum comfort to the table. It’s one of those dishes you’ll look forward to sharing and savoring again and again. Give it a try—you might just find your new Tex-Mex favorite!