Chicken Green Chile Relleno Bake
Savor the bold, comforting flavors of the Southwest with this Chicken Green Chile Relleno Bake—a family-friendly casserole that’s as easy to make as it is delicious! This hearty dish layers roasted green chilies, tender shredded chicken, and a rich blend of Monterey Jack and Cheddar cheeses, all baked under a lightly spiced egg custard infused with garlic, cumin, and a touch of flour for fluffiness. Perfect for busy weeknights or weekend gatherings, this easy green chile casserole comes together in just an hour and delivers a satisfying balance of smoky, cheesy, and savory goodness. Serve it straight from the oven with a sprinkle of fresh cilantro for a pop of color and flavor, or pair it with a side of rice and beans for a complete Tex-Mex feast. Ideal for meal prep, gluten-free adaptations, or anyone craving a comforting, low-carb Mexican-inspired dinner.
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Recipe Information
Ingredients
- 8 large Roasted green chilies (whole, peeled and seeds removed)
- 3 cups Cooked shredded chicken
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 6 Eggs
- 1 cup Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish with nonstick cooking spray.
Layer half of the roasted green chilies flat across the bottom of the prepared baking dish.
Spread half of the shredded chicken evenly over the green chilies, followed by 1 cup of the Monterey Jack cheese.
Repeat the layers with the remaining green chilies, chicken, and then top with the remaining Monterey Jack cheese and the Cheddar cheese.
In a medium mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, ground cumin, salt, and black pepper until smooth and well-combined.
Pour the egg mixture evenly over the layers in the baking dish, spreading gently to ensure it soaks into the casserole.
Bake the casserole in the preheated oven for 35–40 minutes, or until the eggs are fully set and the top is golden and bubbly.
Let the bake cool for about 5 minutes before slicing and serving. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2074 mg | 691% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 33.0 g | ||
| Protein | 360.8 g | 722% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 3052 mg | 235% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3783 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
