Name: Chile Relleno Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 14 ounces canned whole green chiles ((Note 1)); 10 ounces canned red enchilada sauce ((Note 2)); 1 cup shredded monterey jack cheese ((Note 3)); 1 cup shredded cheddar cheese ((Note 3)); 2 ounces canned sliced black olives ((Note 4)); 3 large eggs

Summary:

Mexican chile rellenos are poblano peppers stuffed with cheese and meat, coated with batter, and fried. My simpler version skips the breading and frying, and can be described as a deconstructed chile relleno in casserole form.

Chile Relleno Casserole

4.8 from 4 votes

PRINT PIN

Prep: 15 mins

Cook: 40 mins

Yield: 4 servings

INGREDIENTS

▢ 14 ounces canned whole green chiles (Note 1)
▢ 10 ounces canned red enchilada sauce (Note 2)
▢ 1 cup shredded monterey jack cheese (Note 3)
▢ 1 cup shredded cheddar cheese (Note 3)
▢ 2 ounces canned sliced black olives (Note 4)
▢ 3 large eggs

INSTRUCTIONS

Prepare: Preheat oven to 350 F. Set aside greased 8×8 inch baking dish. Drain chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
Assemble Casserole: Lay half of chiles along bottom of baking dish. Distribute half of each cheese on top. Beat eggs and enchilada sauce in bowl until well-mixed. Evenly pour about half of sauce over cheese in baking dish. Lay remaining chiles on top of sauce. Distribute remaining cheese. Scatter olives on top. Evenly pour remaining sauce on top.
Bake: Bake uncovered at 350 F until surface is set and casserole is cooked through, about 40 minutes. Rest for 10 minutes before slicing. Serve (Note 5).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 340 (64% from fat)
Total Fat 24g	37%
Saturated Fat 11g	56%
Cholesterol 200mg	67%
Sodium 1140mg	48%
Net Carb 6g
Total Carb 8g	3%
Dietary Fiber 2g	8%
Sugars 1.5g
Protein 19g

Vitamin A 16% · Vitamin C 20% · Calcium 43% · Iron 2%

PHOTOS

step by step on assembling chile relleno casserole

chile relleno casserole served in white bowl

NOTES & TIPS

(1) Green Chiles. I use two 7-ounce cans from Ortega. Verify that the packaging says “whole” and not “diced” green chiles. To avoid excess liquid in the casserole, drain the cans well before using.

(2) Enchilada Sauce. I use a 10-ounce can by Casa Fiesta. It should be a red colored sauce, not green. This can be substituted with homemade enchilada sauce.

(3) Shredded Cheese. 1 cup is about 4 ounces weight. I use a bag of pre-shredded cheese. This can be substituted with any soft cheese that melt easily, like mozzarella or pepper jack.

(4) Black Olives. I use a 2-ounce can of sliced black olives. This can be substituted with your favorite variety of olives.

(5) Serving. Enjoy this casserole as a main course for dinner or even breakfast, with a side of Mexican-inspired cauliflower rice or fried jalapeño slices. Leftovers can be stored in an airtight container for up to 3 days.

More Mains: Vegetable

Tofu Stir Fry

Zucchini Lasagna

eggplant casserole served on white plate

Eggplant Tomato Broccoli Casserole

close up view of stuffed and roasted portobello mushroom

Stuffed Portobello Mushrooms

newest oldest most voted

Gloria R

Just made this last night for a quick dinner and my hubby and I loved it. We added some shredded chicken as someone suggested, my husband does not consider it dinner without meat in it. Supper easy and flavorful, going to keep these ingredients on hand moving forward. Thanks for the recipe!

Otis

I made this and it was excellent. I added two ounces of Cotija cheese and doubled the olives – just because I had a larger can.

Dan Devine

made it with canned chilis, the flavor was very mild . Used fresh chilis it had a wonderful chili flavor.
a layer of breakfast sausage was added

Journey

Have mine in the oven! Added black beans and red onion, excited to try it.

Judy B

I am so excited to find this. I had a very similar recipe that I used to make and then lost it and couldn’t quite remember it so am thrilled to find this. Much to my surprise my grocery store did not have whole green chiles. I got Anaheim chile peppers to use instead but they are fresh. Any idea how long I should roast them before cooking this? Thanks.

Julia

Hi Judy! I would roast them with a bit of olive oil for about 10-15 minutes on each side at 425 F. You want them to be nicely blistered and blackened.

Thank you Julia! I will be making this very soon.

Haley

If I double it would I use a 13×9 pan and if so how long should I cook it?

I would bake for 50 to 60 minutes.

Lyn

Can you assemble night before and bake next day??

Kerry

Looks delicious! How many poblanos? They aren’t on the ingredient list.

I use canned (cooked) chiles instead of fresh (uncooked) poblanos.

Kim

Thank you for continuing to deliver amazing and diverse keto recipes! I will make this soon!

Chile Relleno Casserole