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Crockpot Chile Relleno Casserole

This Crockpot Chile Relleno Casserole is one of my go-to family dinners when I want Authentic Mexican Flavors without all the work. It is cheesy, creamy, and full of roasted green chile goodness that tastes just like the real thing from a Mexican restaurant. Made right in the slow cooker, this easy recipe is perfect for busy families, fall dinners, or even brunch. It is simple, affordable, and guaranteed to make everyone happy at the table.
Prep Time 10 minutes
Cook Time 5 hours
Author Fareeha

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 9x13 dish at 350°F for 35 to 40 minutes if you do not want to use the slow cooker.