A cheesy, flavorful twist on the classic chili relleno, layered with tortillas, green chilies, and a savory beef filling!

Why You’ll Love This Recipe

• Combines classic chili relleno flavors in an easy bake

• Layers of tender corn tortillas, creamy beans, and spicy green chilies

• Perfect for family dinners or casual gatherings

• Comforting and filling with a cheesy finish

Ingredients

• 1 lb ground beef

• 1 small onion, finely chopped

• 1 (16 oz) can refried beans

• 8 whole roasted green chilies

• 2 cups grated Monterey Jack or white cheddar cheese

• 8 corn tortillas, cut into strips

• 4 large eggs

• ¼ cup all-purpose flour

• 1 (12 oz) can evaporated milk

• 1–2 tsp hot sauce

• 1 tsp paprika

• ½ tsp onion powder

• 1 tsp salt

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Calories: ~420 per serving

Step 1: Prepare the Egg Mixture

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a bowl, whisk together eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.

Step 2: Cook the Beef Mixture

In a skillet over medium heat, cook ground beef and chopped onion until browned and cooked through, about 5–7 minutes.
Stir in the refried beans and mix well. Remove from heat.

Step 3: Layer the Casserole

Arrange half of the tortilla strips evenly in the prepared baking dish.
Top with half of the roasted green chilies and half of the grated cheese.
Repeat with the remaining tortillas, chilies, and cheese.

Step 4: Assemble and Bake

Pour the egg mixture evenly over the layered tortillas, chilies, and cheese.
Spoon the beef and bean mixture evenly on top and gently spread it out.
Sprinkle the remaining cheese over everything.
Cover the dish with foil and bake for 45 minutes.

Step 5: Finish Baking

Remove the foil and bake uncovered for an additional 5 minutes, until the cheese is lightly browned.
Let the casserole rest for 10 minutes before slicing and serving.

Tips & Variations

• Use mild or hot green chilies depending on your spice preference.

• For extra flavor, add a handful of chopped cilantro or diced tomatoes.

• Substitute corn tortillas with flour if preferred.

• Serve with sour cream, guacamole, or salsa on the side.

Serving Suggestions

Serve with a fresh green salad, Mexican rice, or black beans for a complete meal.
Pair with tortilla chips and your favorite salsa for added crunch.

Storage & Reheating

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.

• Reheat: Warm individual portions in the microwave or oven until heated through.

• Freeze: Wrap tightly and freeze for up to 2 months; thaw before reheating.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, assemble the casserole and refrigerate it covered for up to 24 hours before baking.

Can I use fresh green chilies?

Roasted canned green chilies work best for convenience, but fresh roasted peppers can be substituted.

Is this dish very spicy?

The heat level depends on your choice of green chilies and amount of hot sauce used—you can adjust to taste.

Final Thoughts

This Chili Relleno Casserole offers all the satisfying flavors of the traditional dish in an easy, cheesy casserole form. It’s perfect for busy weeknights or feeding a crowd, delivering comforting Tex-Mex goodness in every bite.