December 31st, 2011

Chile Rellenos Casserole

Chile Rellenos Casserole

My husband loves my cooking, but when we first got married, his taste buds hadn’t grown up yet. The only things he wanted me to make were hamburgers, tacos, and pizza. When I talked about cooking some not-so-ordinary meals, he told me he wouldn’t eat them. Needless to say, to someone who loves to cook as much as I do, this was a bit of a disappointment. After we had been married for a couple of months, I came to the conclusion that the hamburger-taco-pizza routine wasn’t working for me — I was going to have to cook our meals separately. So one Friday night I made myself this Chile Rellenos Casserole, and I made him a plain old hamburger. We sat down to dinner, and both of us enjoyed our own individual meals. It wasn’t until lunchtime the next day that his taste buds suddenly did a 180. While he was talking to somebody on the phone, I got hungry, went into the kitchen, opened up the refrigerator, and pulled out the leftover casserole. Just as I did that, he suddenly interrupted his phone call and called out to me from across the room, “Hey, don’t eat all of that!”


I was naturally puzzled and looked over to him for an explanation. “It looks good! I’m going to have some.” I couldn’t believe my ears, but sure enough, when he got off the phone, he tasted it and loved it. After that, I continued to cook him new dishes. He tried them and realized that he liked more foods than he thought he did. Eventually his taste buds grew up, and now he likes almost all of the foods I cook. So if somebody in your family is stuck in a hamburger-taco-pizza rut, you might want to give this recipe a try. It has all the wonderful flavor of the chile rellenos dishes served in Mexican restaurants, and it might just work wonders for you — like it did for me.

This recipe calls for canned chiles, and when you buy them, make sure you get the whole ones, not the diced. You’ll need to wash them and remove the seeds. I usually run my finger along one side of the chile to open it up, and then I just wash the seeds away with the running water. Dry them on paper towels, and then grate the cheeses.

Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now.  In a medium-sized casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of the chiles and all of the cheddar cheese.

Then layer the remaining chiles. . .

. . . and all of the jack cheese.

Separate the eggs. I have a thingamajig for separating eggs. I think I got it at one of those kitchen gadget parties. And yes, thingamajig is a real word!

Beat the yolks and add the evaporated milk, flour and salt, beating until frothy.

Beat the whites separately for about a minute.

Then combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed.

Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour.

Then spread the tomato paste over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer.  Let stand for 5 minutes before serving.

When I served this for dinner tonight, my husband said, “Yummy!” It’s been almost 29 years since that first time he tried it, and his taste buds have never looked back!

Chile Rellenos CasseroleServing Suggestion:  Serve with Spanish Rice.

Posted under Main Dishes, Mexican

174 Responses to “Chile Rellenos Casserole”

  1. This is still one of my favorites after 29 years!

  2. I made this the day after Laura posted it, and it was a huge success. It was easy to make and fool proof…even I could do it! My family loved it, and I will never go to Mi Ranchito again for Chile Rellenos!

  3. Okay, that has to be one of my favorite comments yet! Thanks, Greg!

  4. Please put me on your e-mail list. I did the chile rellenos casserole and was so pleased! My husband actually asked me to put any left overs in his lunch tomorrow!! I used pablano peppers (fresh ones) as I couldnt find canned chiles, but it was wonderful and thank you!!!

  5. Thanks so much! My family is Hispanic, and we have a big traditional chile relleno feast after Christmas. This would be good for other times during the year when you want the taste, but not ALL the work.

  6. I LOVE this recipe! My kids gobbled it up. What a great idea. Thanks for sharing it.

  7. I’m so glad everyone is enjoying the Chile Rellenos Casserole. It’s one of my favorites!

  8. Just curious, why separate the eggs? Thx!

  9. Hi Stephanie! The reason you separate the eggs is because when you beat egg whites alone, they take on a light, fluffy texture that you can’t get if you beat them with the yolks. This recipe only calls for beating the whites separately for about a minute, but if you continued to beat them, they would eventually become REALLY fluffy like meringue.

  10. This is hands down one of the best recipes I’ve ever made and I cook ALOT!! Thanks for sharing. Don’t know if anyone suggested this or not, but I roasted my own peppers. It kept the cost down.

  11. Hi Laura,
    Stumbled upon your website and love it. I made the Chile Rellenos Casserole, and my husband loved it. I could not find the whole chiles so I used whole jalapenos. Where do you buy the canned chiles? By the way, I also tried your garlic bread and swear it is the best I’ve ever had. I make an extra batch, separate it into several equal amounts and freeze it. When I want garlic toast, I just pull some of the butter mixture out of the freezer and wa…la.

  12. Hi Dede! I just get those canned chiles at my regular grocery store. They are in the Mexican food section—near the salsa, refried beans, etc. But I know some people have told me that they haven’t been able to find them. I guess it depends on what part of the country you are from. I think states closer to Mexico are more likely to carry them. I have never had any problem finding them in either California or Utah. Thanks for the compliments on my recipes!

  13. Good stuff! It was really, really good. Another Keeper!

  14. I too roasted my own poblanos…

  15. Oh and to those of you wondering where to get the canned variety, I suggest the “ethnic” food aisle. That’s where all the good stuff is. LOL

  16. This looks incredible. Do you think you can use raw milk or would that be too watery?

  17. Michelle, I have actually never used raw milk before, so I can’t tell you 100% whether or not it would work, but I just looked it up on Wikipedia, and the photo doesn’t make it look too watery to me. I think you could give it a try. This dish is really good, and I can’t imagine it coming out badly—even if the milk was thinner. Good luck, and thanks for visiting!

  18. This was awesome! My hubby loved it, and I cant wait to make it soon for the whole family. Thanks for the wonderful dish. 🙂

  19. Heather, I’m so glad to hear that you enjoyed it. It’s one of my favorite dishes.

  20. Thanks for re-printing this! I have searched for this for years. I also used to make this as a young bride (35 years ago). My husband will be so pleased to be able to enjoy this dish again!

  21. I’m glad you found it here, Linda. It’s probably going to taste a little different than you remember because I made quite a few changes to it (more chiles, more cheese, and I switched out the tomato sauce for tomato paste). I think all of the changes I made have improved it, and I hope you do, too.

  22. This was wonderful! The best recipe I’ve ever tried from Pinterest!!! Thanks, we loved it!

  23. This was over-the-top delicious! Thank you! Like some others, I roasted some fresh poblanos (I used four), and I did cut the cheese by half. Absolutely fantastic. I had trouble not overeating. 😀

  24. I adore Chile Relena..but EVERY place I have found it…it is made so different.
    Only ONE restaurant I have found it to be the best.
    Thanks for posting THIS recipe..I CANT WAIT to TRY it!

  25. So glad I found your site, Laura. I love this one, too; you’re the best!

  26. Trish, I’m glad you found my site, too! Thanks for visiting, and I appreciate the comments you’ve made!

  27. This recipe was the best. I love it way more then actual chili rellenos. I also added salsa casera on top of mine at the end and ate it with tortillas! My husband is from El Salvador and their definition of chili rellenos has meat carrots and potatoes, so the next time I try it, I will add some of that! 🙂

  28. Made this for company. Only tweaks: cut up 2 flour tortillas to make bottom crust, mixed equal parts tomato sauce, paste, and salsa, and used fewer peppers. Have tried many, many chiles rellenos casseroles over the years. This is the absolute best and the one I’ll keep using. Thanks, Laura!

  29. Loved your recipe. So much easier than “real” chili rellenos. I skipped the tomato paste part and instead served with fresh salsa on top.

  30. Love this recipe! Have you tried making it a few hours ahead of time? I have company coming and wanted to put it together an hour or so before I bake it. Do you think this would work?

  31. Cassie, I’ve actually never made it ahead of time, but I don’t see why that wouldn’t work. If you try it out, let me know how it goes.

  32. Awesome recipe!!!!! I just tried it, and my husband and kids love it. Thanks !!!

  33. This looks SO good! My husband hates eggs though – can you taste them in this, or is it just a binder? If he can taste them, he won’t eat it! 🙁

  34. Rachel, I just asked my family how to answer your question, and they agreed that the eggs are more of a binder. The other ingredients, including two pounds of cheese and a lot of chiles, are really the star ingredients here. I hope your husband loves it!

  35. I have made this for every potluck at work and use it for a nice little appetizer at get togethers. I use salsa instead of the tomato paste just to kick it up a notch. 🙂

  36. This one looks wonderful. I can’t wait to try it. It will be on the menu for the weekend!

  37. This has been a family recipe of mine for 40+ years. I LOST it. I tried to recreate it in my mind but gave up. I am so grateful I found this!! I am making it today. Thanks for publishing. It’s fantastic, isn’t it?!!! Happy Thanksgiving. Ellygra DiLalla, CA

  38. Ellygra, somebody else had a similar story where they had lost this recipe. You might notice that it’s a little different from the original because I did adapt it, including increasing the amount of cheese, but I think my changes improved it. Enjoy!

  39. I am definitely going to try this after Christmas! I love Chile Rellenos, but have never had the motivation to try the real thing. This casserole looks much easier, and wonderful, and I’m so glad I saw it on Pinterest!

  40. I made this for Christmas breakfast— yum! I did a few adaptions– I used Rotel tomato sauce on the top and I added a layer of cream cheese. Yummy!

  41. I’ve made Chile Relleno the hard way… doing the real thing. It was fun but this looks like a much easier version. Can’t wait to try it!

  42. Omg, this is one of the easiest ways to make Chiles Rellenos and its good! I am a first time cook and so far so good. Can’t wait for more of your postings!

  43. My one complaint about this dish: it takes so long to cook, and I can’t wait to delve into its yumminess! Thank you for posting this. My 15-year-old son and I are addicted!

  44. The Mexican restaurants I have eaten chilies rellenos at usually deep fry the peppers in a light batter. I’m thinking I may lightly brown the chilies in a light batter, then bake. I’ve eaten this dish many times (Texas girl here). I’m a good cook, and I’m good at exotic foods, so this will be great, Mexican and easy. Thanks for posting. A friend of mine shared it on Facebook. It looks yummy!

  45. I see that you say you use Ro-tel but you did not mention it in the recipe… Or was it the person I pinned it from on Pinterest? If you did use Ro-tel, when was it? I have never heard of it before. This sounds soooo yummy by the way.

  46. Nancy, I’m sorry, but I haven’t heard of Ro-tel either, so it must have been a note you saw Pinterest. Is it a brand name for the whole green chiles? The only brand I have ever used is Ortega.

  47. Can you add chicken or meat to this?

  48. Rachael, I’m not sure if adding meat to this recipe would be an improvement. It has so much flavor already, and with two pounds of cheese in it, it’s also very filling. If I were you, I would try making it without meat first, and then see what you think.

  49. Omg…..I am making this recipe right now…. It looks soo good!!! One of my favorites to order at a restaurant…… I can’t wait to taste it….This recipe is soo simple. I will definitely be making this again!

  50. I knew I saw this recipe somewhere.. Found it.. I need to buy another can of chilies…. It sounds really good.

  51. Jan, I’m sure you will like this Chile Rellenos Casserole. It’s one of my most popular recipes (at home and on my blog). Thanks for your comments!

  52. I made this last night. Oh, it was good! Chili rellenos is my favorite food to order at Mexican restaurants. This recipe is so much easier than making the rellenos individually. Thanks for the great recipe.

  53. I absolutely LOVED this recipe!! The only thing I did different was roast and peel the peppers. Everyone in my family (including my 2 year old daughter) enjoyed it!! Thank you for sharing!!

  54. Made this last night. Yummy! I used pepper jack cheese on the top and added some green onions. It looked so pretty I almost hated to eat it. This will be great potluck dinners.

  55. Awesome Recipe. I love Chile Rellenos, but they are so hard to make and messy with all that frying. I actually roasted and peeled the green chiles which give it a much better flavor, and I also combined some of the tomato paste with salsa El Pato, which is a chile flavored tomato sauce. It is sold in a can like any tomato sauce, but it’s just so good.

  56. Found this on Pinterest. This looks so good I can’t wait to try it! I was curious if anyone has tried making this using green enchilada sauce or a ranchera sauce instead of the tomato paste.

  57. Cassandra, I haven’t heard of anyone using either of those sauces, but I think they both sound good.

  58. I made this tonight with a few changes. I skipped the salt completely, used less cheese, didn’t rinse the chiles, didn’t separate the eggs, added tomato sauce to the paste along with cumin, chile powder, onion powder, and garlic powder. This one is a keeper, AND my husband enjoyed it! Thank you, Laura!

  59. Wow, Tracy, you made a lot of changes! I’m glad you and your husband enjoyed it.

  60. Hi Laura… This recipe sounds truly delicious, and I am looking forward to making it for my boys. Thanks for sharing. By the way, Ro-tel is the name brand of a canned tomato and green pepper product that was started in Texas in 1943. They are known for being zesty. I think the pinner used it to replace the tomato paste?

  61. The best chile rellenos ever. I like this better than ANY I have ever gotten at a restaurant. Only change I made was to add some salsa to the tomato paste. The flour egg mixture turns into an amazing layer!

  62. Fantastic recipe! I have been making a similar recipe for years for potlucks, but I can’t wait to try the slight changes. For those looking for an even easier recipe, just use egg beaters. They work GREAT too.

  63. I have been making this casserole for more than 40yrs. I sometimes forget the quantities. Your recipe is similar to mine. I was raised in NM so I always use NM chile fresh or frozen (Hatch) and Red El Pato for sauce.I do use the larger dish for parties. Gracias!Maholo!

  64. Sounds delicious. Our favorite restaurant version doesn’t have any tomato as far as I can tell – The fried version is just topped with a cheese sauce. Have you ever tried it that way and if so, how was it? Thanks

  65. Peggy, thanks for your comment. No, I have never tried this dish with out the tomato topping. I really like it that way.

  66. I only have a 9X13 or a square baking dish. Which one would be better to use?? Thanks

  67. Tina, since I’m not sure if it will all fit in the square dish, I am going to suggest the 9 x 13. But since it will be thinner, you might not need to bake it as long. Keep an eye on it towards the end of the baking process. I hope you enjoy it!

  68. Ok so I went with the 9X13, and it didn’t seem to be a problem. But yes, my baking times were off. And my store didn’t have the chilies as whole, so I had to use the diced. Really good! Thanks for sharing!

  69. I loved this and so did my husband who is a Mexican food foodie. It is easy to make and very good. The only thing I will change next time is the tomato topping. I will leave off and just serve with salsa. Thank you for the post.

  70. I have made this many times but use a mild red enchilada sauce instead of the tomato sauce…it gives it an authentic Mexican flavor!

  71. Jackie, thanks for sharing your sauce idea. You’re the first person who has suggested using an enchilada sauce, and it sounds delicious. I might have to try that next time.

  72. Great minds think alike. I was thinking enchilada sauce instead of tomato paste. However, I found a can of HERDEZ salsa ranchera which has tomato paste as third ingredient (water is first so it doesn’t count!!) in my pantry that I’m going to use instead of tomato paste alone or enchilada sauce. Happy cooking!!

  73. Made this for dinner tonight and hubs went for seconds! Thanks!!
    I tried the suggestion of using enchilada sauce (even went for the Medium level heat) and the added flavor was truly outstanding.
    So I had browned a pound of ground turkey ahead of time with the intention to add it but totally forgot, so I will be curious to hear if anyone else adds meat. And of course hubs asked, “no meat?” without even knowing my intention. Such a carnivore!
    Speaking of Rotel, have you all made the warm chip dip with it? A block of Velvetta cheese, a can or two of Rotel (depending on how much cheese) and cooked sausage all heated and mixed together. It’s a regional thing, but my mid-west friends LOVED it when I made it for their first taste.
    Thanks again for the recipe!!

  74. A recipe similar to this one has been in my family’s farm cookbook that we have been selling since the late 1960’s. It is a family favorite, and it is even posted on our farm website. It’s my absolute favorite, but I prefer to use fresh peppers from our farm. 🙂

  75. I made it for a potluck yesterday. It was a hit. Thanks for posting this recipe. I not only made my co-workers happy, but there bellies were happy and very satisfied. Thanks again for posting this recipe. I loved it.

  76. Looking forward to making it! I was born in the Southwest, and love the chili relleno combination.

  77. Looks delicious. I’m making it now, but used fresh green chiles and used red chile sauce instead of tomato paste. I’m in New Mexico so have tons of green chiles.

  78. Sooooo…..GOOD!

  79. Can you freeze this? Have you tried making ahead as gifts for people to defrost and heat?

  80. Ginny, I’m sorry, but I have never frozen this casserole before so I can’t really give you any advice about that.

  81. This is a favorite recipe of ours. I usually don’t leave a review if I changed the recipe but others are asking about meat. I do add some cooked ground beef as the first layer. My dear husband is a meat w/every meal kind of guy so that is why I added it. I also used enchilada sauce because I had it on hand. It is really really good. Very good recipe indeed!

  82. Laura… we made this tonight in hopes of a fabulous side dish to serve tomorrow at our pool party……. we had a taste and WoW! It is FABulous! I doubled the recipe and it fits nicely to the rim in the larger casserole dish… THANKU 🙂

  83. I’m glad you liked it so much, Jo anna. Have fun at your pool party!

  84. Was so tasty. The In-Laws had second’s. Score! Thanks so much for a truly wonderfulrecipe.

  85. Would this be good mixed together the night before and baked the next morning? My church pot luck brunch begins at 10:00.

  86. Patti, I think that would work fine.

  87. I used Italian seasoned tomato paste the second time I made this and loved it!

  88. I did tweak a couple of things but the heart of the recipe stayed the same. I added a small layer of ground beef mixed with chorizo for the bottom layer and only used one layer of cheese and one layer of chilies (since it’s only my daughter and I). I also subbed a tablespoon of cornmeal for one of the tablespoons of flour and used Old El Pasos chipotle Mexican sauce on top instead of tomato sauce. Yum!!

  89. Just wanted to tell somebody-your printer friendly version would not print for me. Don’t worry though, I wrote this and the REUBEN casserole recipes in LONG hand, they both sound absolutely LIPSMACKING GOOD! could be my computer and printer aren’t speaking to one another…again.

  90. Bea, I just tried to print it, and it’s working fine on my end. I’m sorry you had to write it out long-hand, but hopefully you’ll think it was worth it.

  91. Great recipe – We loved it.

    In the east, it’s not easy to find the whole peppers. In NEOhio I can find them only one place, the Mexican section of Walmart – go figure. Sometimes they are 7oz cans and sometimes you can only get the 20 oz can.

  92. Jen, that’s great that you can purchase a 20-ounce can of the green chiles. They only have the 7-ounce cans at my store, so I have to buy three of them. I’m glad you enjoyed the recipe. I am actually having a Mexican theme for our Thanksgiving dinner this year and will be making homemade tamales, this chile rellenos casserole, taco salad, spicy Mexican beans, and Spanish rice. Yum!

  93. I cook dinner from scratch every night, and once a month I’ll throw chile rellenos into the mix. My husband is from Mexico and is picky, picky about Mexican food. He rolled his eyes the first time I told him I was serving this for dinner, but after trying this dish, he loves it. I love it too, as it is SO much easier than making his mother’s chile relleno recipe. The only thing I do differently is roast fresh poblanos and use El Pato sauce(tomato sauce with chile) instead of tomato paste. Thank you for sharing this recipe!

  94. This is really good, thank you for sharing! I adapted it to a 9×13 pan by adding an extra can of chiles, 1lb. of hamburger meat (browned and drained), and everything else as listed in the recipe. I also knocked 10 minutes off the cooking time because the cheese on top looked pretty brown. I know this has already been mentioned a few times, but we weren’t fans of the tomato paste either, I ended up scraping it off- but this really doesn’t need it, it’s wonderful without it!

  95. This looks delicious and relatively easy. I need to give it a try. Thanks for the recipe and great tutorial.

  96. I made this recipe today and I did a little TX/NM twist, I’m a chile head so I have a freezer full of Hatch chiles. I used them and added a small amount of cooked chorizo between the layers. Fantastic, thank you so much for the recipe. I hope that you might be willing to try my little addition.

  97. Can anyone tell me what the texture of the egg layer is like? Is it eggy or firm almost like breading? Thank you!

  98. Mjm, I would say it’s somewhere in between. It’s not eggy, and it’s not as firm as bread. I hope that helps.

  99. Ok ladies, don’t laugh, but I have never made any Mexican-ish dishes. When I hear ‘chiles’ my spine goes into weird spasms … the thought of any real heat can send me running. No one has said, from one to five what is the heat level of this recipe?

  100. Cj, your comment made me laugh, but this dish is not spicy, especially if you make it exactly as I have written it. The green chiles are mild. It says so right on the can. Some people are replacing the tomato paste with salsa, and that would definitely make it spicier, but if you don’t do that, you will be fine. I hope you enjoy it.

  101. I love chili rellenos, but since I am now gluten free by necessity, not choice, I can’t order them anywhere. I can’t wait to try this substituting the flour with all-purpose gluten free flour. It’s only 3 T, so it shouldn’t be a major game changer.

  102. Thanks for your comment, Paula. I hope you love it!!!

  103. Can’t wait to try your recipe! Nettie

  104. I have a recipe for this but it looks nothing like yours! Cant wait to give it a spin. looks yummy!

  105. big Big BIG hit! very good! I made a smaller version in a 8×8 dish because I had some left over chilies(9). I didn’t want to open a whole can of tomato paste so I used about 3Tablespoons of condensed tomato paste from a tube and mixed it with picante sauce. The hardest part of this recipe is waiting for it to cook. Thank you for sharing your recipe, I will definately make it again!

  106. Not only was this one of the best dishes I’ve ever tasted, I loved how pretty it was! Looked exactly like the picture. Even my EXTREMELY picky husband, who normally eats nothing without ground beef told me that I should put this in the weekly rotation. Thanks so much for this recipe!

  107. Your welcome, Tammy. I’m glad everybody enjoyed it. It’s still one of my favorite recipes, even after all these years.

  108. I can’t wait to try your recipes.

  109. This was terrific and my family loved it. I did find that I could use much less cheese, though. I ended up using less than a pound and a half and it was plenty. I baked it in a 9×9 pan and it was perfect, but the baking time was much less than the recipe called for. I called it done when a knife inserted came out clean, about 45 minutes, then topped it with the cheese and cooked another 10 minutes or so. I don’t think my oven runs hot, so this was puzzling. But altogether delicious!

  110. Hello. I just found your page. My family isn’t a chile fan, so when I make Chile Rellenos I use zucchini. I am going to try this with the zucchini and see how it works.

  111. Absolutely Perfect!!!! Thank you for sharing your recipe!!! My whole family LOVES it!!

  112. I also have done this the hard way, roasting the chilis, dipping in mixture and frying them individually, so this looks very easy, To the lady that asked if you could put meat in them, I have also done burger, shredded beef or shredded chicken and it’s delicious!

  113. This looks really good! I think it would be yummy to mix the lower layer of cheese with polenta or grits.

  114. Made this last night with some roasted Hatch (mild) chiles – just incredible! I also used a hot pepper tomato paste that added a bit of punch on top. Thank you for this recipe – will make again and again!

  115. I make a very similar casserole, but I use fresh poblano peppers that I score and parboil to peel, then slice and remove seeds, placing flat in the casserole dish just as your recipe instructs to do with canned peppers. The fresh poblanos make a big difference. If you prefer meat in your chiles rellenos, browning some ground beef or shredded chicken with taco seasoning will give you a good filling for your dish.

  116. I have this in the oven right now. When I looked for a “lazy” chile relleno recipe, the first that intrigued me was Pioneer Womans. Then yours! Then I saw another where they added taco meat. So, the one in my oven, is a combo of all three. I used fresh roasted pablano peppers from my garden. I made a pound or so of taco meat with the tomato paste and a little water, cumin, dried mince onion, chile powder, salt, cayenne, garlic. I layered it all and used the egg white/egg mixture. I also banged the baking dish to ensure the egg got down and throughout the casserole. I am baking in a water bath like you do egg custard, which was what PW showed. Now, I can’t remember what time I put it in the oven. I guess running a knife thru it? Lol. Also made Spanish rice. Wish me luck with these changes. I am sure it would be awesome originally! LOL

  117. We had this for dinner tonight….It was fabulous. I made your Spanish Rice too and it was also a winner. Thank you so much for your wonderful recipes….I didn’t change a thing and it was perfect..My husband kept saying “mmmmm mmmm this is so good”, all through dinner. lol (It really made a lot too. We have at least 6 helpings left.) It was slightly tangy, and a little spicy, and the egg cheese center was out of this world fluffy and creamy all in one. I can’t wait to make this for a pot luck.

  118. I made this last night with only 2 small changes. Half jack/half pepper jack cheeses, and El Pato chili tomato sauce for the top. It was HEAVENLY!! Insanely good! Thank you so much for the recipe!
    My food pic was almost enough to get me to start my own Instagram account!

  119. This is incredible! I make it ALL the time.

  120. Oh my goodness! I will NEVER make chili rellenos the old way again! Only change I made is I used a small can of enchilada sauce instead of tomato sauce. This freezes wonderfully before baking. Thank you for our new family favorite!!!!

  121. Can’t wait to try this. Thanks for the great recipe.

  122. Oh this was SO GOOD!! I didn’t tell hubby what it was..He said: “This is really good, tastes like Chile Rellenos”. I must have done it right, LOL. I’ve had this recipe for a while and don’t know why I never tried it. It will be one we have often from now on. I couldn’t find canned Poblanos, so I roasted and peeled three big ones and reduced the serving size downward a bit. Still enough for us, my MIL and for us again tomorrow. Thank you!!

  123. All I have are the diced chiles. The closest store is an hour away. Can the diced chiles be used instead? I don’t want to wait until I go to the store next. Thanks.

  124. Jill, I would go ahead and used the diced chiles. They aren’t ideal, but they will work.

  125. Made this last night for company. I was unsure about the tomato paste so I was going to use salsa, but decided I should follow the recipe the 1st time. It was quite a hit. This is a keeper.

  126. Thank you for such a delish and easy recipe! ♥♥♥ We loved it!

  127. Such a beautiful photograph!

  128. For a few years, I have bookmarked this recipe. Finally, I made your chile rellenos casserole this morning. Chile rellenos and I go a long way back. It is my comfort food. This is delicious and simple to prepare. I love your blog. Thank you for being such a good role model in the kitchen and home!

  129. Well, thank you for such a nice compliment, Elizabeth! I’m so glad you enjoyed the Chile Rellenos Casserole. It’s one of my favorite recipes.

  130. Great recipe! I remember a dish like this that my mom use to make me as a child growing up in the seventies. I used fresh poblanos that I blackened over a gas flame and then cooled in a ziplock bag. Then I removed the skins and seeds. Then I made a more traditional tomato sauce by sauteing onions and garlic in a little lard until they were brown. Then I added the tomato paste, cinnamon and a little chicken stock to thin it out. I cooked this for about 15 min. Yummy!!

  131. Just finished making this recipe. Very good. Thanks!

  132. Just wondering if anyone has tried this in a crockpot?

  133. I am also wondering about the tomato paste. I don’t have any on hand 🙁 I have tomato sauce or enchilada sauce or salsa. Would any of those work? Also I read a comment about your garlic bread but I can’t find the recipe. Can you please share! Thank you!!

  134. Wilene, yes any of those sauces should be fine on the Chile Rellenos Casserole. I have two garlic bread recipes. Here are the links:

    Roasted Garlic Bread:

    Easy Garlic Bread:

  135. Wondering if chihuahua quesadilla cheese can be subbed for the jack cheese?

  136. Lori, unfortunately I’m not familiar with that cheese, but if you already have some on hand, I would give it a try.

  137. I love how easy this is rather than frying each one individually. I’m definitely going to make this but with one small change, I will use a canned enchilada sauce instead of tomato sauce or paste. I love spicier sauces since I grew up eating Mexican food. I am going to try and follow your blog. It will be my first one ever. Thanks for sharing your recipe and can’t wait to find some that will be passed down to the future generations.

  138. Looking forward to making this today!!!
    I’ve made the ones you fry, they’re delicious; but too much work. This looks easy and very good! Thanks for sharing.

  139. Made it today. It was delicious! The only thing I did different was to use colby/jack cheese and not as much and baked for 1 hour and did not top with the tomato and cheese. I made my own sauce using Del Monte original stewed tomatoes (crushed by hand) with sautéed onion and garlic powder, with the addition of granulated sugar; 1 1/2 tsp. Waited 10 minutes and served; topping with sauce. This was delicious!!! It’s definitely a keeper. Thank you so much for sharing.
    NOTE: I baked in an 8/8 stoneware pan. Perfect.

  140. This was fantastic! I made it tonight and baked it in a 9×13 dish and it worked out just fine. I used pepper jack and cheddar and mixed a little El Pato sauce with the tomato paste for a bit more spice. Ate it with some sour cream and guacamole. Definitely a keeper!

  141. I have made this twice now and it has been a huge hit! I do roast my on pablanos instead of the canned peppers and top with enchilada sauce. I also reduce the cheese a bit (just to reduce calories a little). This is really good the first day but actually is even better reheated (or even room temp) the next day. I am making this tonight for a breakfast meeting in the morning! I am sure it’s going to be a hit!

  142. Please put me on your e-mail list. I really enjoyed your recipe. Thank you for the Chili Rellano recipe… I had a best friend that gave me her delicious recipe years ago & I lost it. She was Mexican/Indian from New Nexico. Yummmm!!!

  143. Has anyone tried freezing this casserole?

  144. Can’t wait to try this. Thanks so much for the recipe.

  145. Grew up in El Paso – For chiles rellenos, I separate the eggs, beat the yolks, put whatever you want in them at this point, then whip the whites till they’re stiff. Then gently fold the yolks into the whites. For the first layer I put egg, then chiles, then cheese, etc. It will puff up especially around the edges. Getting ready to make one now. Think I’ll add some chopped tomatoes with the chiles and use enchilada sauce instead of tomato sauce. I love experiments we can eat!

  146. Amazing! Very good. Thanks so much!

  147. Oh my goodness! This is fabulous! My daughter-in-law shared this with her adaptation of heavy cream in place of evaporated milk and 10 oz red enchilada sauce in place of tomato paste. I replaced the flour with a few sprinkles of xanthan gum to make it THM S friendly!

  148. Going to give this a try tonight.

  149. I’ve been making this recipe for over 40 years I found it in the dairy department of a safeway. The original calls for half and half, then add the flour and eggs. I still have people ask for the recipe whenever I make it.

  150. Hi, I am going to make this recipe this Saturday for some friends. We are floating the river and coming back to my cabin for dinner. A couple of questions, I noticed on other recipes that you can make up the day before, refrigerate and cook the next day-have you ever tried this?

  151. Emily, I have never refrigerated it before cooking it. However, I have refrigerated leftovers after cooking it, and then eaten it the next day after re-heating it in the microwave, and it was still delicious.

  152. I was wondering. Does the tomato paste make the dish bland? I was wondering if salsa would work.

  153. Linda, no the tomato paste does not make the dish bland. However, there have been several comments made by people who have used salsa and liked it that way.

  154. I was just going to comment that I think I’ll try this with enchilada sauce, but I see now that somebody else has tried it. Going to try this very soon. Looks delicious.

  155. I made this tonight and my hubs loved it. I changed mine up a bit though. Charred pablano and chilies, ground deer cooked in onion, garlic, and cumin. Then I used jalapeño and habanero cheese, next layer of peppers and meat topped with Monterey jack, final layer of peppers and meat mix, topped with extra sharp cheddar, covered in egg mixture. Cook, then topped with tomato paste and habanero and jalapeño and Colby mix with cream squirted on top. Freaking delish.

  156. Sounds and looks delicious, but I don’t know why you would rinse all the flavor off the canned chilies! Who cares if there’s a few seeds? I’m going to make this, but using fresh poblanos that I will roast, so much more flavor. And freshly grated cheese. Thank you for the recipe.

  157. This recipe is great. I made it for a work potluck and was told it was the best dish. I omitted the tomato just because. Thank you for this.

  158. I just ran across your recipe for the Chile Rellenos Casserole, and can’t wait to try it, as chile rellenos are one of my all time favorites! I’d like to know how to get on your mailing list, as I have just become a big fan of yours. Thank you for the recipe.

  159. Thank you for the nice comment, Karen. To sign up for my mailing list, just click on the button below my picture in the sidebar that says “Subscribe via email.” MailChimp will send you an email every time I add a new post.

  160. Hello, Laura! This is one of the biggest recipe wins I’ve ever had. I did not alter it in any way, and my husband who has never eaten rellenos LOVED it. Thank you so much! I look forward to trying more of your recipes.

  161. Searched for a really good chile relleno recipe. This looked the best and definitely was!
    I added a bottom layer of Spanish rice and a layer of shredded rotisserie chicken. Also additional chopped green chile’s under the tomato paste layer. Served with sour cream. Total hit!!!

  162. The recipe sounds good, but the tomato paste baffles me. Who am I to argue with 29 years of good….curious thought have you tried a good red chili sauce instead of the tomato paste? Or is the tomato paste a thickener somehow.

  163. Sandy, I recently tried using salsa instead of the tomato paste since a few of my readers mentioned using that instead, but my husband and I both didn’t like it as much as we do with the tomato paste. The original recipe called for tomato sauce, so you could try that or the salsa if the tomato paste is an issue for you. We like it best with the tomato paste which is why I’ve left it that way on the recipe.

  164. i made this for brunch today for my partner and i & as everyone else has said, it was excellent! (he is also one of those “meat in every meal” people and he cleaned his plate and went back for seconds.)

    i used fresh hatch chiles that i blistered on the stovetop. (i live in boston and we don’t see these much so i was excited to find some at whole foods this week.) i eyeballed the cheese layers, and since i didn’t have any evaporated milk or tomato paste, i substituted 1.5c cream & some red hatch chile salsa, respectively.

    i have a mini casserole from ikea, it’s a funny size, something like 7×11, and it fit this recipe just fine. the cooking times were also spot on. between the two of us i have to be honest and say we could have easily polished off the whole thing in one sitting, but i managed to save two pieces…for now! 🙂

    thanks for a great recipe, i look forward to trying others from your site. glad i found it!

  165. Thanks for the kind words, Stephanie. I’m glad you enjoyed it.

  166. Tried this recipe, it is excellent…the 1 1/2 hour bake time at 300 % does the trick. This texture and flavor are incredible to the pallet. We used a Relleno Rancho sauce instead of the tomato paste which made it more authentic and gave it a Mexican flare!! Also, we used roasted Hatched chiles that we de-skinned and cleaned. The BEST…thank you!!

  167. Where do I get the garlic bread recipe they keep talking about?

  168. Oh my. THe best.
    Somedays i salivate for this recipe…

  169. My Mom made this in the 70s from a magazine and we loved it. I serve it with a side of salsa and sour cream with chopped olives and chopped green onions. So great. Thanks, Laura

  170. This is a very good easy to make recipe, I’m from Mexico city and I enjoy your cooking. Thanks. We love to eat good food.

  171. Have you tried doubling the recipe for a larger crowd?

  172. Candace, I have never doubled the recipe. If you are going to do that, it might be a good idea to just use two pans.

  173. This is the best recipe! My 16 year old grandson requests this dish for Christmas brunch and on his birthday in April…it’s always a hit!!


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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