There is something about authentic mexican food that just hits right, especially when it is cold outside and everyone is hungry after school. my three teenagers come home like little tornadoes, always asking what is for dinner, and i just smile because they already know one of my favorite mexican dinner recipes is cooking away in the slow cooker. this crockpot chile relleno casserole is one of those easy slow cooker meals that taste like real comfort.
If you love authentic mexican flavors but do not want to spend all day in the kitchen, this chile relleno casserole recipe is a total win. it is creamy, cheesy, and has that real mexican food vibe you get at your favorite local place. no deep frying, no mess, just good crock pot cooking that makes the house smell amazing. It is one of my best mexican recipes because it works for busy weeknights, potlucks, or even lazy weekend brunch.
I call this my “dinner is served without stress” kind of meal. It is one of those cheap dinners for a family that still feels special. whether you call it chili relleno crockpot, chile relleno casserole easy, or even chili relleno casserole easy peasy, it all means the same thing — pure comfort in a pot.
Sometimes i make it as part of my fall dinner recipes, other times for sunday brunch casserole recipes, and it never fails. the eggs, cheese, and roasted chiles come together to make that cozy, homemade taste we all love from traditional mexican dishes. It is one of those mexican slow cooker dishes that bring everyone to the table, no phones, just smiles and full plates.
You can use this as a base for your own mexican food pot luck ideas, or double it up for mexican meals for a crowd. However you serve it, this crockpot chile relleno casserole is one of those real mexican food recipes that reminds you why simple cooking recipes made with love always taste the best.
Why I Love This Recipe
This one is truly a lifesaver. You can throw it together in the morning and forget about it till dinner. By the time everyone is hungry, you have this golden, cheesy, bubbly meal ready to serve. Plus it is budget friendly and made with stuff I almost always have at home.
It is also great for busy weeknights, potlucks, or when you just want to impress your family without doing too much. I promise this one will end up on repeat at your house too.
Ingredients You Will Need
- 8 ounces of canned green chiles (whole or diced)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk (you can use half and half if you like it creamier)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: cooked ground beef, shredded chicken, if you want it extra filling
Step by Step Instructions
Step 1: Prep your crockpot
Grease your slow cooker with a little butter or cooking spray so the casserole does not stick.
Step 2: Layer the chiles and cheese
Put half the green chiles at the bottom of your crockpot. Then sprinkle half of the cheese mix. Add the rest of the chiles and finish with the rest of the cheese on top.
Step 3: Mix the egg filling
In a bowl, whisk together your eggs, milk, garlic powder, cumin, salt, and pepper. Pour that all over the chiles and cheese, making sure everything gets coated.
Step 4: Add meat if you want
If you are using chicken or beef, sprinkle it in between the layers before adding the egg mix.
Step 5: Cook it slow
Cover and cook on LOW for about 4 to 5 hours or on HIGH for 2 to 3 hours, until the eggs are set and the top is bubbly and golden.
Step 6: Serve and enjoy
Scoop it out and top with salsa, sour cream, or avocado slices. It is so cheesy and soft, every bite just melts.
What to Serve It With
I like serving this casserole with a side of Mexican rice or refried beans. Sometimes I wrap a scoop in a tortilla for a quick breakfast burrito the next day. You can also serve it with a fresh salad if you want something lighter.
meal prep tips
If you are like me and love getting dinner done ahead of time, these meal prep tips make this crockpot chile relleno casserole even easier. It saves so much time on busy school nights when everyone is starving and you just want dinner ready fast.
- prep all your ingredients the night before and store them in the fridge in separate containers.
- you can mix the egg and milk mixture early and keep it covered until you are ready to pour it in.
- shred your cheese ahead of time and keep it in a sealed bag so it stays fresh.
- layer everything in the slow cooker insert the night before, cover, and refrigerate. in the morning, just pop it in the crockpot and turn it on.
- if you like adding cooked chicken or beef, make that ahead of time and keep it in the fridge or freezer until ready to use.
storage tips
Leftovers from this chile relleno casserole reheat beautifully, making it perfect for quick lunches or a second dinner later in the week. Here is how to keep it fresh and tasty.
- if you want to freeze it, wrap tightly in foil or use a freezer-safe container for up to 2 months. thaw overnight in the fridge before reheating.
- let the casserole cool completely before storing.
- keep it in an airtight container in the fridge for up to 4 days.
- reheat in the microwave for about 1 to 2 minutes or until warm.
- for oven reheating, place it in an oven-safe dish, cover with foil, and bake at 350°f until heated through.
frequently asked questions
can i use fresh chiles instead of canned?
yes, you can use fresh roasted chiles if you like a stronger flavor. just roast them first, peel off the skin, and remove the seeds before layering them in the crockpot.
how spicy is this casserole?
it has a mild kick from the green chiles, but it is not too spicy. if you like more heat, you can add a few diced jalapeños or use hot green chiles instead.
can i make this chile relleno casserole without meat?
yes, this recipe works great as a vegetarian dish. it is still creamy, cheesy, and full of flavor even without any meat.
Crockpot Chile Relleno Casserole Recipe Card
Crockpot Chile Relleno Casserole
Equipment
Ingredients
- 8 ounces canned green chiles whole or diced
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 6 large eggs
- 1 cup milk or half and half
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt to taste
- Black Pepper to taste
- Optional: Cooked ground beef, shredded chicken, or turkey for a heartier version
Instructions
- Grease your Crockpot with cooking spray or a little butter so nothing sticks.
- Add half of the green chiles to the bottom, then half of the cheese. Repeat with the rest of the chiles and cheese.
- In a bowl, whisk together eggs, milk, garlic powder, cumin, salt, and pepper. Pour evenly over the layered chiles and cheese.
- If you are adding cooked chicken, ground beef, or turkey, sprinkle it in between the chile and cheese layers before adding the egg mix.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the eggs are set and the top is bubbly and golden.
- Scoop out generous servings and top with salsa, sour cream, or avocado slices for that extra Mexican flavor.
Notes
Tips
- Drain your canned chiles well so the casserole does not turn watery.
- For a richer taste, use half and half instead of milk.
- You can add diced onions, corn, or black beans to give it a twist.
- If cooking for brunch, serve with tortillas and refried beans.
- Leftovers reheat great, so make extra for lunch the next day.
Variations
- Spicy Kick: Add diced jalapeños or hot green chiles for more heat.
- Vegetarian Version: Skip the meat and load up with extra veggies like bell peppers or spinach.
- Meat Lovers Version: Mix in cooked sausage, chicken, or ground turkey.
- Cheese Blend: Try pepper jack, mozzarella, or Mexican blend cheese for different flavors.
- Oven Version: Bake in a greased 9×13 dish at 350°F for 35 to 40 minutes if you do not want to use the slow cooker.
There is just something so special about ending the day with a meal that feels like a warm hug, and this Crockpot Chile Relleno Casserole does that every single time. As a mom of three teenagers, I need easy dinner ideas that everyone will actually eat without complaining, and this one always disappears fast. It has those Authentic Mexican Flavors we all love, all the gooey cheese, and that soft eggy texture that makes it feel like real comfort food.
What I love most is how it brings everyone to the table. No phones, no rush, just Dinner Is Served and happy faces all around. It is one of those Cheap Dinners For A Family that still feels fancy, like something from the Best Mexican Dinner Recipes list. And the best part, it is made right in the Slow Cooker. No frying, no stress, just good old Crock Pot Cooking doing its magic.
Whether you call it Chile Relleno Casserole Crockpot, Chili Relleno Crockpot, or Chile Relleno Casserole Easy Peasy, it all means the same thing — cozy food made with love. It is one of those Mexican Slow Cooker dishes that fit any mood, from lazy Sunday Brunch Casserole Recipes to Fall Dinner Recipes when the weather gets chilly.
This Chile Relleno Casserole Recipe has become one of my Best Mexican Recipes because it is simple, filling, and full of Real Mexican Food flavor. I make it for family nights, potlucks, or even when I just want to serve something that tastes homemade without spending all day cooking.
If you ever want to taste Authentic Mexican Food right from your kitchen, give this one a try. It is one of those Mexican Food Dishes that remind you how the Best Mexican Recipes are not always the hardest ones. Just some Chiles Rellenos, a little cheese, some love, and a Slow Cooker — that is all it takes to make something amazing.
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