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Recipes โ€บ Meals โ€บ Easy Weeknight Meals
61 Comments

Easy Chili Relleno Casserole Recipe

Kathleen

by Kathleen Pope Jan 4, 2023

Jump to Recipe

chile relleno casserole pin with image of staub baker filled with golden and fluffy chile relleno casserole.
Pinterest long pin with two images for chile relleno casserole. Top image of slice of relleno with melting cheese and bottom image of casserole dish filled with golden and bubbly chile relleno casserole.
Slice of chile relleno casserole recipe on plate with fork, for pinning.
Chile Relleno Casserole in baking dish and serving on a plate, to pin.

This easy Chile Relleno Casserole is a simple take on the classic Mexican dish, made with roasted green chiles, creamy cheese, and a light, fluffy egg batter. Perfect for breakfast, brunch, or dinner, it’s a delicious, low-carb meal your family will love!

Chile Relleno Casserole Recipe slice on a plate garnished with cilantro.
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This post has been updated for a better user experience, but the recipe remains the same!

I grew up near the Mexican border in Southern California and fell in love with the flavors of real chile rellenos. But let’s be real—stuffing and frying individual chiles can be a labor of love that’s hard to pull off on a busy day. That’s why I created this Chile Relleno Casserole, a simplified version that gives you all the cheesy, smoky goodness of the original without all the work.

The best part? No layering here! Instead you’ll use canned green chiles (a pantry staple!) and stuff them with big hunks of Monterey Jack cheese. Once that’s done you’ll whip up a simple egg batter, pour it over the top and let the oven do the work. It’s hands off cooking at it’s best and the results are amazing—baked chiles with gooey melted cheese and a golden, bubbly top.

It’s not just easy it’s also versatile. It’s dinner worthy but light enough for breakfast or brunch. Whether you’re cooking for your family or friends it’s a crowd pleaser that’s a cinch to make. I love how it takes the comforting, bold flavors of Mexican food and puts them into a simple foolproof recipe. Trust me once you try it you’ll be making it again and again!

Why You Will Love this Easy Chile Relleno Casserole

  • Easy | If you don’t roast your own chile peppers, using canned whole chiles this recipe comes together in minutes!
  • Make Ahead | Assemble all of the ingredients the night before, cover with aluminum foil, bring to room temperature the next day while you are preheating the oven and shazam!
  • Double or Triple the Recipe | I love recipes you can easily scale based on your needs. You can double the chiles and cheese and keep the amount of milk and eggs the same or double or triple the entire recipe baking in a 9×13 inch pan for a slam-dunk dish!
Chile relleno casserole recipe in Staub baking dish.

Growing up in Southern California we had the privilege of enjoying real Mexican food, real Chile Relleno’s.

A family that we helped out on occasion would make and bring us the most incredible chiles rellenos, but they are a decent amount of work and we’re just trying to get breakfast or dinner on the table some nights — amiright?

Chile relleno casserole in pan and serving on plate.

Key Ingredients for New Mexico Chile Relleno Casserole Recipe

Labeled ingredients for Chile Relleno Casserole.
  • Whole roasted green chiles | I use canned, but home roasted fresh chiles is great (see tip for how to roast below). May also substitute chopped green chiles as well.
  • Monterey Jack Cheese | Slice into sticks! Can also try Pepper Jack cheese, regular or your favorite cheddar cheeses, also try Cotijo.
  • Eggs | I always use large eggs in my cooking and baking
  • All-purpose flour | May substitute with a good 1-1 all purpose gluten-free flour.
  • Milk | We use whole milk at home, but you can substitute whatever you normally use.
  • Extra cheese grated for sprinkling on top

Fresh Tip

  • At times, I’ve had a hard time finding whole roasted chiles. So I modified and used 2-3 (4 oz) cans of diced green chiles instead. Just place them in the dish, with diced chunks of cheese or shredded cheese, pour the egg batter and bake. Turned out great!

How do you make Chili Relleno Casserole?

Why is this easy chile relleno recipe so great, because it’s made using canned whole roasted chile peppers.

No roasting, sweating and pulling skins off here, though you are certainly welcome to do so, probably taste even better!

Step 1 | Prep chiles

Rinse the peppers in cold water and then carefully scrape the seeds out, the seeds are where the heat is. If you like the heat, by all means keep them inside! I would say that Hatch Green chiles are typically a mild- medium heat pepper, but you can find hotter versions too.

Use a paper towel to remove some of the extra moisture from the peppers. Spray a 9×9 inch casserole dish with a little spray oil.

Step 2 | Stuff Chile Rellenos

Slice cheese block into sticks and carefully stuff them into the chiles laying in a single layer in the casserole dish.

A look inside a cheese stick stuffed chile pepper.
Carefully stuff the cheese inside the chile
Single layer of green chiles stuffed with sticks of cheese.
Layer in casserole dish

My favorite cheese for authentic chile rellenos is Monetery Jack cheese – it melts so beautifully, but you can use cheddar, pepper jack or any deliciously melting cheese, or try salty Cotija Mexican cheese.

If the pepper splits, don’t worry about it, just roll it together as best you can and lay it in a lightly greased (spray oil works great here) pan. Tucked them nice and close together. 

Step 3 | Make Egg Mixture

In a medium bowl add eggs and using a fork or whisk, beat until smooth. Add regular or gluten-free flour to the mixture, milk and salt and pepper, whisking until smooth.

Whisking eggs in medium bowl for egg batter.
Whisk eggs
Pouring milk into flour, salt and egg batter.
Add flour, milk and salt and whisk to combine

Pour egg mixture over the top of the cheese stuffed chiles and top with a little grated cheese and bake.

Pouring egg batter over chiles.
Pour batter evenly over chiles
Extra grated cheese on chile relleno casserole ready for oven.
Sprinkle with a little extra grated cheese.

Step 3 | Bake New Mexico Chile Relleno Casserole Recipe

All you do now, is place that casserole dish in the preheated 350 degree F oven and bake between 60-90 minutes, until it’s golden, bubbly, puffed and set.

Bubbly fresh baked chile relleno casserole just out of the oven.

How to Roast your Own Chile Peppers

Start the process by washing and drying your chile peppers of choice.

  • Oven | Place peppers on baking sheet brushed with a little olive oil and roast in a 425 degree oven for 15-20 minutes, turn and roast another 15-20 minutes until they are soft. Steam as directed below.
  • Broil | Place peppers on baking sheet brushed with a little olive oil, with rack 3-5 inches from the broiler, broil for about 20 minutes total, turning a quarter turn every 5 minutes. Until charred and peppers are soft. Steam as directed.
  • Stovetop | If you have a gas stovetop this is my preferred method for just a few peppers. Place washed and dried peppers directly over the medium gas flame, turning about every 5 minutes, until the entire pepper is charred. Doing it this way imparts the most smokey flavor into the pepper. Steam as directed below.
  • Grill or Grill Pan | With the grill heated to medium, place washed and dried peppers directly on grill or grill pan, turning every 5-10 minutes until peppers are soft and completely charred. Steam as directed.
  • How to Steam Charred Peppers | Once peppers have been charred, place hot peppers in an airtight baggie for 10-15 minutes. Or on a cutting board and invert a glass bowl over the top of the hot peppers. Once they steamed, gently and carefully remove the charred skin and throw away (a little messy) and then remove stems and carefully remove seeds.
Crispy baked chile relleno casserole in Staub baking dish.

Variations & Substitutions

  • Roast your Own Peppers | You can easily roast your fresh peppers. Wash peppers and pat them dry with paper towels. Place peppers over an open flame, turning occasionally, until the pepper is blackened and charred all over. Once charred, place peppers in plastic bags and seal for about 10 minutes, this sweats the char off and softens the peppers, keeping the roasted flavor inside the chile pepper. Once 10 minutes are up, gently peel away the charred portion and discard. Use peppers are you would in any recipe. Fresh roasted pepper are divine!
  • Instead of stuffing the peppers, layer them on the bottom of the dish, then add cubes or shredded cheeses to the top, then pour the egg flour mixture over the top.
  • Dairy-Free Chile Rellenos | I’ve never tried this, but replace the cheese and the milk with your favorite plant-based cheese and milk.

Gluten-Free New Mexico Chile Relleno Casserole Recipe

To make gluten free chile relleno casserole, simply swap out the all-purpose flour out for your favorite Gluten Free All Purpose Flour, this is my favorite!

I try as much as possible to provide an easy gluten-free variations; while we are not gluten-free, my brother and his family are GF, so I like giving gluten-free options.

Check out all of my Gluten-Free Recipes here!

Toppings

This traditional dish doesn’t need anything on top, but if you want to amp up the flavor even more, then try these topping ideas.

  • Salsa or Pico de Gallo or even just fresh chopped tomatoes
  • Guacamole
  • Chopped cilantro or chopped green onions, even a little fresh chopped jalapeños
  • Fresh sliced avocado
  • Sour Cream

These rellenos are is a great recipe for a weekend breakfast, try making them along with this delicious Chilaquiles Recipe for a great addition to any Cinco de Mayo spread, or an easy weeknight dinner.

Serve them with creamy refried beans, Mexican Rice. And perhaps a light and refreshing margarita as well!

Chile relleno casserole with forkful of gooey cheesy chile.

Chili Relleno Casserole Recipe FAQs

Easy chile relleno casserole slice on plate with bite of cheesey chile relleno on fork.

More Great Recipes you will love

  • Colorado Green Chile – also uses frozen Hatch green chiles, so good!
  • Copycat Chipotle Chicken Burrito Bowl Recipe and don’t forget Cilantro Lime Rice
  • Easy Chicken and Wild Rice Casserole (or leftover turkey)
  • White Mexican Cheese Dip
  • Best Mexican Barbacoa Tacos

Chile Relleno Casserole in baking dish and serving on a plate, to pin.

I hope you loved this New Mexico Chile Relleno Casserole Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Chile Relleno Casserole Recipe slice on a plate garnished with cilantro.

Chile Rellenos Casserole

4.96 from 21 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 4 -6 servings
Print Pin SaveSaved!
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.

Video

Equipment

  • OXO Good Grips 11-Inch Better Balloon Whisk
  • Staub Ceramic 2-pc Rectangular Baking Dish Set – Rustic Turquoise

Ingredients 

  • 2-3 4 ounce cans whole roasted green chiles or one large 27 oz can for a double batch. Rinsed, patted dry and seeds removed. May also sub 2-3 small cans of chopped green chiles
  • ½ lb Monterey Jack Cheese sliced into sticks (or try other cheese, pepper jack, cheddar, cotijo)
  • 2 large eggs
  • ½ cup all-purpose flour or substitute with a good 1-1 all purpose gluten free flour
  • 1 teaspoon kosher salt and pepper if desired
  • 2 cups milk I used whole milk
  • Extra cheese grated for sprinkling on top
Get Recipe Ingredients

Instructions

  • Preheat oven to 350° F and grease a 9×9 inch baking dish (or 8×11).
  • Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
  • Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
  • Bake 1 – 1 ½ hours or until browned and firm. Serve immediately
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

This recipe is super versatile. 
  • I’ve doubled the chiles and cheese but kept the batter the same.
  • Doubled and tripled the recipe baking in a large casserole dish.
  • Used 2-3 (4 oz) cans of diced green chiles instead of whole chiles, poured them in the dish, with diced chunks of cheese or shredded cheese. Turned out great!
Make Ahead | You may assemble this dish up to 1 day ahead of time, covering and refrigerating. When ready to bake, remove from fridge and allow to sit on counter for 20-30 minutes before baking as directed above.
Freezer Friendly | Bake as directed allowing to cool completely. Cover with plastic wrap or foil and freeze, freezes well up to a month if covered well. Allow to thaw overnight in fridge, then reheat in 250-300°F oven covered with foil until heated through or may be reheated by the slice in the microwave.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 20g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1079mg | Potassium: 280mg | Fiber: 1g | Sugar: 7g | Vitamin A: 769IU | Vitamin C: 3mg | Calcium: 590mg | Iron: 2mg
Chile Relleno Casserole Recipe slice on a plate garnished with cilantro.
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Kathleen Pope

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Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Kay

    Sun, Mar 2, 2025 at 8:25 am

    5 stars
    Comments, directions, hints and tips are spot on! Very helpful. Will try this one at first opportunity, as we love chile rellenos .

    Reply
    • KathleenKathleen Pope

      Tue, Mar 4, 2025 at 11:06 am

      I hope you love it, Kay!

      Reply
  2. Holly

    Thu, Oct 12, 2023 at 10:48 am

    My BF and I really loved this very simple recipe I made the other day. Took 90 mins to bake, but it was delicious and inexpensive. I just bought a big block of Monterey Jack on sale to save money and used 3 4-oz. cans of Ortega whole chiles. There were 3 in each can. I added an extra egg. Weโ€™ll (I mean Iโ€™ll) make again soon as we are still talking about it.

    Reply
    • KathleenKathleen Pope

      Thu, Oct 12, 2023 at 11:15 am

      Yay! Thank you so much for taking the time to write such a kind comment!! And I love that you added another egg!

      Reply
  3. Becky Hillesheim

    Fri, Jul 7, 2023 at 7:51 am

    5 stars
    Tried this last night It was fantastic! I didnโ€™t have canned peppers so I used fresh poblanos that I blistered and scraped. So glad I found the recipe.

    Reply
    • KathleenKathleen Pope

      Fri, Jul 7, 2023 at 8:02 am

      That sounds even better, Becky!! Thank you for your kind comment!!

      Reply
  4. Theresa

    Sat, May 27, 2023 at 11:16 am

    Has anyone tried almond milk with this? I imagine it doesn’t taste as good! Only asking because we’re out of milk and we live way out of town. haha

    Reply
    • KathleenKathleen Pope

      Sat, May 27, 2023 at 11:17 am

      Hi Theresa, I would imagine if you donโ€™t use a flavored or sweetened almond milk you should be okay. Let me know how it works.

      Reply
  5. Sheila

    Mon, Apr 17, 2023 at 9:29 am

    Make it at least twice a month! Easy and makes great leftovers! Really great and easy for living alone!!

    Reply
    • KathleenKathleen Pope

      Mon, Apr 17, 2023 at 3:02 pm

      Love hearing this, Sheila, thank you!!

      Reply
  6. Janessa

    Wed, Jan 11, 2023 at 12:06 pm

    5 stars
    This was such a flavourful breakfast! I can hardly wait to make it again.

    Reply
    • KathleenKathleen Pope

      Wed, Jan 11, 2023 at 12:19 pm

      Thanks!!

      Reply
  7. Beth

    Wed, Jan 11, 2023 at 11:26 am

    5 stars
    This is one of the best recipes of any kind that I’ve ever tried! I love all the cheese with the peppers. It’s so good.

    Reply
    • KathleenKathleen Pope

      Wed, Jan 11, 2023 at 6:41 pm

      Thanks so much Beth!! So glad you loved it!

      Reply
  8. Shelby

    Wed, Jan 11, 2023 at 11:20 am

    5 stars
    Chili releno is one of my favorite Mexican dishes, so I’m so excited to try this casserole version (and have leftovers)! Yum!

    Reply
    • KathleenKathleen Pope

      Wed, Jan 11, 2023 at 6:41 pm

      The leftovers are amazing!!

      Reply
  9. Tayler

    Wed, Jan 11, 2023 at 11:19 am

    5 stars
    I made this casserole for dinner last night and it was wonderful! So easy to throw together too!

    Reply
    • KathleenKathleen Pope

      Wed, Jan 11, 2023 at 6:41 pm

      Thanks so much Tayler!

      Reply
  10. Caitlin

    Tue, Dec 27, 2022 at 7:08 pm

    5 stars
    Easy and delicious!

    Used one 7 oz can of diced green chiles, 3 eggs, remaining recipe as written. Turned out great! Quick to prep, baked for about 55 min and was ready to eat. Full of flavor and not too spicy. Great casserole for brunch!

    Reply
    • KathleenKathleen Pope

      Thu, Dec 29, 2022 at 2:16 pm

      YAY! Thanks so much Caitlin!

      Reply
  11. Janie

    Tue, May 17, 2022 at 6:34 pm

    I will try your delish recipe tonite to go with a ‘foraged’ green salad. Yeah, what is it with not being able to find a 29 ounce can of Whole Mild green chiles? – when I finally searched online, – ebay was selling a case of them for $104.00!?? Holy Cow!!

    Reply
    • KathleenKathleen Pope

      Wed, May 18, 2022 at 11:04 am

      YAY! Hope you loved it and yes, so sad that whole green chilies are so crazy expensive right or you can hardly find them!

      Reply
  12. Marie Christopher

    Fri, Mar 25, 2022 at 10:40 pm

    5 stars
    I used canned chili prior to trying Pablano Peppers. Very good option when not using canned. Excellent recipe!

    Reply
  13. Carol

    Mon, Mar 21, 2022 at 11:19 pm

    5 stars
    My husband loves chile rellenos but I had no idea how to make them. I found your recipe and decided to try them. (I didnโ€™t know I could get canned peppers. Where have I been?) This recipe is delicious and I would definitely serve this to guests. Win-win! My husband loved this dish!

    Reply
  14. Dawn

    Sun, Feb 20, 2022 at 2:06 pm

    The first time I made this it was a big hit with my husband, not so much my picky 20 year old. I followed the recipe exactly. At the request of my husband I am now making it for a second time. Itโ€™s a keeper recipe!

    Reply
    • KathleenKathleen Pope

      Wed, Feb 23, 2022 at 1:31 pm

      Hi Dawn,

      Aw, picky 20 year olds! LOL! I have a picky 18 year old, I get it! So glad that your hubby loved it thought! Thanks so much for commenting!

      Happy cooking!
      Kathleen

      Reply
      • Julie

        Sat, Sep 3, 2022 at 9:25 pm

        Kathleen, could you please provide measurements for using fresh, roasted poblano peppers? Hard for me to convert from canned chilis to fresh. I absolutley adore chiles relleno so I will be making this soon!

        Reply
        • KathleenKathleen Pope

          Mon, Sep 12, 2022 at 11:52 am

          I would suggest using about 8 roasted poblano’s or hatch green chiles, I think that’s about what is normally in a large can. But you can easily scale this up or down, you’d just need to add more cheese inside the peppers, the liquid should stay the same.

          Reply
  15. Jean

    Fri, Dec 17, 2021 at 12:02 pm

    Yummy. I added an extra egg because I used 2% milk. I roasted, peeled seeded and chopped four Poblano chilies. I layered torn up slices of Monterey Jack cheese and mixed it with the chilies. I used King Arthur gluten free flour. I baked it for 1 1/2 hours. I love the custard center. I’d make this again.

    Reply
    • KathleenKathleen Pope

      Fri, Dec 17, 2021 at 2:47 pm

      I love hearing how you made this yours Jean!! And way to go on roasting, peeling and seeding your poblanos! Wahoo! And that you made it GF, I have made it many times GF as itโ€™s so easy to adapt! Thanks for sharing!

      Reply
  16. Angie

    Mon, Sep 7, 2020 at 2:18 am

    5 stars
    I made this dish and my husband and I Loved it . We had some leftovers the next day and it was just as wonderful as the day before. Would definitely make it again.

    Reply
    • Lucy

      Wed, Jan 11, 2023 at 12:20 pm

      5 stars
      I love how easy this recipe for chile rellenos was, and it tasted SO good! Iโ€™ll be making it again soon for a delicious brunch.

      Reply
      • KathleenKathleen Pope

        Wed, Jan 18, 2023 at 7:37 pm

        So glad you loved it Lucy, thanks so much!

        Reply
  17. Lynn Spencer

    Fri, Aug 28, 2020 at 5:11 pm

    When I was young, my dad, brother and I would make a chiles relleno for every mother’s day! I have no idea what happened to that recipe, but excited to make this one to bring back wonderful memories.

    Thanks.

    Reply
    • KathleenKathleen

      Sun, Aug 30, 2020 at 6:03 pm

      That’s so sweet!! Love stories like that, hope this brings some satisfaction!

      Reply
  18. Erin

    Mon, Jun 8, 2020 at 2:18 am

    5 stars
    We couldn’t get enough of this casserole! Even my girls, who are sometimes skeptical of spice, adored it. We’ll definitely be making this again soon!

    Reply
  19. Deb Clark

    Sat, Jun 6, 2020 at 10:45 pm

    5 stars
    I’ve made chili Relleno’s for years but they are so much work – love the casserole version. Just as tasty and a ton easier to make!!

    Reply
  20. Eliza Cross

    Sat, Jun 6, 2020 at 3:59 pm

    Five stars all the way! Another winner from The Fresh Cooky.

    Reply
    • KathleenKathleen

      Mon, Jun 8, 2020 at 9:04 am

      Thank you so much Eliza!! You are the best! Hugs, Kathleen

      Reply
  21. Eliza Cross

    Sat, Jun 6, 2020 at 9:59 pm

    5 stars

    Reply
  22. Becky

    Fri, Jun 5, 2020 at 3:51 am

    5 stars
    I’ve taken the recipe to a BBQ and have made it for brunch. It’s so easy!

    Reply
  23. Nikki

    Thu, Jun 4, 2020 at 3:12 pm

    5 stars
    We love a little spice for dinner! This one is cheesy and always a hit!

    Reply
  24. Katerina

    Thu, Jun 4, 2020 at 5:19 am

    This looks like such a perfect recipe for entertaining – you had me at melted, stringy cheese! Yum!

    Reply
    • KathleenKathleen

      Thu, Jun 4, 2020 at 11:51 am

      Thank you so much Katerina! I feel the same way exactly!!

      Reply
  25. Brandi Burgess

    Tue, Jun 2, 2020 at 9:38 pm

    So easy and delicious! Will definitely make this one again and again!

    Reply
    • KathleenKathleen

      Wed, Jun 3, 2020 at 11:43 am

      Thank you Brandi! Love hearing this!

      Reply
  26. Brandi Burgess

    Wed, Jun 3, 2020 at 3:36 am

    5 stars
    I ALWAYS order chili rellenos anytime I go to a Mexican restaurant. I’m so glad I tried this easy casserole! HUGE Fave!!!!!

    Reply
  27. Kimberly

    Tue, Jun 2, 2020 at 10:06 am

    I love chili rellenos and can’t wait to make this! My mouth is watering, your pictures are amazing as well!

    Reply
    • KathleenKathleen

      Wed, Jun 3, 2020 at 11:48 am

      YAY!! I know you will love this recipe then, super simple and full of flavor!!

      Reply
  28. Julie Menghini

    Tue, Jun 2, 2020 at 2:23 am

    5 stars
    We love Chile Rellenos but this recipe is so much easier to make and we absolutely loved it!

    Reply
  29. MICHAELA KENKEL

    Mon, Jun 1, 2020 at 6:09 pm

    I have made lots of your recipes – but this is my most favorite so far!! I am making it AGAIN this week!

    Reply
    • KathleenKathleen

      Wed, Jun 3, 2020 at 11:47 am

      Thank you so much Michaela! So appreciate it!! Have a great day!
      Hugs,
      Kathleen

      Reply
  30. Jennifer Stewart

    Mon, Jun 1, 2020 at 9:41 am

    I just bought some poblanos to make this casserole! So excited as rellenos are my fave!

    Reply
    • KathleenKathleen

      Wed, Jun 3, 2020 at 11:50 am

      Oooh homemade roasted chile’s!! Perfect, let me know how it turns out!

      Reply
  31. Jennifer Stewart

    Mon, Jun 1, 2020 at 3:20 pm

    5 stars
    I am so excited about this because I love chile relleno! I don’t make them at home very much because they are a little labor intensive but this casserole was so easy to make and tasted just like the original but without all the work!

    Reply
  32. Paige

    Mon, Jun 1, 2020 at 1:39 pm

    5 stars
    SO delicious, this is a very tasty recipe!!

    Reply
  33. Lynn B Spencer

    Thu, May 28, 2020 at 5:12 am

    Oh friend, thank you for this recipe! Chomping at the bit to make it.

    Reply
    • KathleenKathleen

      Thu, May 28, 2020 at 8:10 am

      It’s an easy and filling and satisfying one for sure! Thanks Lynn! Have a great day!

      Reply
  34. Tasia ~ two sugar bugs

    Sat, May 23, 2020 at 8:47 pm

    I’m loving how easy this Chile relleno recipe is! Definitely pinning for a dinner soon!!

    Reply
    • KathleenKathleen

      Mon, May 25, 2020 at 10:53 am

      Thank you Tasia, hope you enjoy it once you make it!!

      Reply
  35. Katharine Warf

    Sat, May 23, 2020 at 12:41 am

    4 stars
    I have made this recipe for a while now and I highly recommend it. I especially love that it goes together fast.

    Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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