Chili Relleno Casserole

Quick Benefits

  • Comfort Food Classic: A hearty Tex-Mex inspired dish that’s satisfying and flavorful.
  • Make-Ahead Friendly: Great for prepping ahead and baking later.
  • Crowd-Pleaser: Perfect for gatherings or a filling family dinner.
  • Balanced Meal: Offers protein, carbs, and veggies in one baked dish.

Essential Ingredients

  • 27 oz canned whole green chilies (preferably Hatch brand)
  • 1 1/2 lbs ground beef
  • 1 onion, finely chopped
  • 1 lb grated cheese (Monterey Jack or white cheddar)
  • 12 corn tortillas, cut into strips
  • 16 oz refried beans
  • 4 eggs, beaten
  • 1/4 cup flour
  • 1/2 cup evaporated milk
  • 2 tsp hot sauce
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1 tsp salt

Preparation Steps

  1. Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
  2. Mix the egg layer: In a bowl, whisk eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt.
  3. Cook the beef filling: In a skillet, brown ground beef with chopped onion until cooked. Stir in refried beans and mix well.
  4. Assemble the layers:
    • Line half the tortilla strips in the baking dish.
    • Add half the green chilies and half the grated cheese.
    • Repeat with remaining tortilla strips, chilies, and cheese.
  5. Add the egg mixture evenly over the layered casserole.
  6. Top with meat mixture, spreading evenly.
  7. Sprinkle with remaining cheese.
  8. Bake covered with foil for 45 minutes. Remove foil in the last 5 minutes to brown the top.
  9. Cool slightly before slicing and serving.

Health Benefits

  • Protein-packed: Thanks to lean beef and eggs.
  • Good source of calcium: From cheese and milk.
  • Dietary fiber: From beans and tortillas.
  • Customizable: Easily adaptable for low-carb or vegetarian diets with a few swaps.

Serving Suggestions

  • Serve with:
    • Fresh green salad
    • Warm corn tortillas
    • Sides like guacamole, salsa, or sour cream
  • Garnish with chopped cilantro or green onions for freshness.
  • A side of Mexican rice or grilled veggies adds color and substance.

Creative Variations

  • Vegetarian: Substitute beef with black beans and roasted vegetables.
  • Spicy: Add jalapeños or diced chipotle peppers.
  • Cheesy twist: Mix different cheeses like pepper jack or mozzarella.
  • Low-carb: Skip the tortillas and layer with cauliflower rice or grilled zucchini strips.

Storage Tips

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze unbaked or baked casserole for up to 2 months. Thaw overnight before reheating.
  • Reheat: In oven at 350°F until hot, or microwave individual portions.

Pro Tips

  • Drain green chilies well to avoid a soggy bottom.
  • Let it rest after baking for cleaner slices.
  • Use pre-shredded cheese to save time, or grate fresh for better melt quality.
  • Spray foil with cooking spray to prevent cheese from sticking when baking.

Frequently Asked Questions

Q: Can I use fresh chilies instead of canned?
A: Yes! Roast, peel, and deseed fresh green chilies before using.

Q: Can I make this dish ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: What’s the best cheese for this recipe?
A: Monterey Jack, cheddar, or a Mexican blend all melt beautifully and offer great flavor.

Q: Is it spicy?
A: It’s mildly spicy. Adjust the heat by modifying the hot sauce or adding spicy chilies.

Q: Can I double the recipe?
A: Yes, just use two 9×13 pans and rotate them halfway through baking.

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