Chile Relleno Casserole
Michael Matthews adapted by JojoM
A lighter, high-protein take on classic chile relleno flavors baked into an easy, cheesy casserole.
🌶️ Chile Relleno Casserole — A Light & Cheesy Comfort Bake
If you love the rich, cheesy flavor of traditional chile rellenos, this casserole version will be your new favorite! 💛
It’s baked instead of fried, high in protein, and simple enough for any weeknight dinner. Each bite is full of roasted green chile goodness, melty cheese, and a soft, custard-like base that makes it irresistible.
🥣 Why You’ll Love This Recipe
This Chile Relleno Casserole brings together all the classic Mexican-inspired flavors — roasted chiles, tomato sauce, and melted Monterey Jack cheese — without the heaviness.
It’s:
- ✅ High in protein and low in carbs
- 🧀 Perfectly cheesy and satisfying
- ⏱️ Ready in under an hour
- 🧑🍳 Great for meal prep or family dinners
🧑🍳 Step-by-Step Highlights
- Prep the Chiles – Drain the canned green chiles well to avoid excess moisture.
- Layer and Build – Start with half the chiles in the dish, add cheese, then pour in your light egg-and-milk mixture.
- Add Tomato Sauce – For that signature chile relleno flavor, pour tomato sauce over the top before the final cheese layer.
- Bake Until Golden – About 40 minutes in the oven transforms it into a golden, bubbly casserole that’s ready to serve hot.
✨ Tip: Using reduced-fat cheese keeps it creamy without all the calories.
🍽️ Serving Suggestions
Enjoy it straight from the oven with a simple side salad, brown rice, or even cauliflower rice for a low-carb option. 🥗
It’s delicious topped with a dollop of Greek yogurt or a sprinkle of fresh cilantro and jalapeño slices for an extra kick!
💡 Pro Tips
- Drain your canned chiles thoroughly — excess liquid will make the casserole soggy.
- Let it cool for 5–10 minutes before slicing to help it set nicely.
- Store leftovers in the fridge for up to 3 days — they reheat beautifully in the oven or microwave.
⚡ Nutrition at a Glance
Each serving packs 18g of protein and only 226 calories, making it a guilt-free comfort food that fits into most healthy eating plans. 💪
A warm, cheesy, and slightly spicy meal that’s as easy as it is delicious — your Chile Relleno Casserole is ready to impress! 🇲🇽✨
Chile Relleno Casserole
Michael Matthews adapted by JojoMA lighter, high-protein take on classic chile relleno flavors baked into an easy, cheesy casserole.
Chef's Tips
Drain the canned green chiles well to avoid excess moisture in the casserole.
Use reduced-fat cheese for a lighter dish without sacrificing flavor.
Tools Used
Baking Dish
Oven
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Ingredients
Main Ingredients
Instructions
Assembly and Baking
- 1
Preheat the oven to 175°C (350°F).
- 2
Layer half of the drained chiles evenly into the bottom of a medium baking dish.
- 3
Top the chiles with 1 cup (about 113 g) of shredded cheese.
- 4
In a bowl, beat the egg whites and mix with the milk until combined.
- 5
Pour the egg-milk mixture over the chiles and cheese.
- 6
Layer the remaining chiles on top, then pour the tomato sauce evenly over the surface.
- 7
Sprinkle the remaining 1 cup (about 113 g) of cheese over the top.
- 8
Bake for about 40 minutes, until the top is golden brown and set.
- 9
Remove from the oven and serve warm.
Nutrition Facts
Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
