Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chili Relleno Casserole Recipe
Chili relleno casserole simplifies the beloved Mexican dish into an easy-to-prepare, flavor-loaded casserole that captures all the essence of traditional chile rellenos. This convenient preparation method eliminates the frying while maintaining the rich, smoky poblano pepper flavors and creamy cheese filling that make chile rellenos irresistible. Perfect for those who love the flavors but want easier preparation.
This chili relleno casserole is easy to prepare and loaded with flavor. If you love chile rellenos from your local Mexican restaurant, try this shortcut casserole version. It’s great for a busy weeknight and good enough for company.
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
1 (8×8-inch) casserole
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Ingredients
cooking spray
2 (7 ounce) cans whole poblano peppers, drained (see note)
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 large eggs (see note)
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk, or as needed
1 (8 ounce) can enchilada sauce or tomato sauce
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Serve and enjoy!
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
From the Editor
You can find canned poblano peppers in Mexican stores, major grocery stores, and online.
If you can’t find canned poblanos, use fresh roasted poblano peppers or canned whole green chile peppers. Note that the video for this recipe uses 3 eggs and an extra egg yolk for richness.
Nutrition Facts (per serving)
| 395 | Calories |
| 28g | Fat |
| 14g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 16g | 81% |
| Cholesterol 141mg | 47% |
| Sodium 915mg | 40% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 9% |
| Total Sugars 8g | |
| Protein 24g | 47% |
| Vitamin C 59mg | 66% |
| Calcium 647mg | 50% |
| Iron 2mg | 10% |
| Potassium 524mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
