This delicious Stuffed Chile Casserole comes together in about 30 minutes and is a fantastic one-pot meal for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients based on what’s in your pantry, perfect for cleaning out the fridge or using up that cheese you have lying around!
Ingredients Breakdown
Roasted Green Chiles: 6 large, peeled and seeded
Roasted green chiles bring the signature smoky heat that enhances this dish. You can also use canned green chiles if you’re short on time or fresh chiles aren’t available. Just keep an eye on the spice level, their heat can vary!
Shredded Monterey Jack Cheese: 2 cups
I love Monterey Jack because it melts beautifully into a gooey, creamy layer in this casserole. You can swap this cheese with Pepper Jack for an extra kick, or even a mild mozzarella if preferred.
Shredded Sharp Cheddar Cheese: 1 cup
Sharp cheddar adds a bold, tangy contrast to the creaminess of the Jack. Feel free to mix it up with a milder cheddar or even gouda for a unique flavor; really, you are the chef here!
Large Eggs: 5
These create a soft, soufflé-like structure for the casserole. If you want to make it vegetarian, you might think about flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water = 1 egg), but trust me, this dish shines with the real deal.
Whole Milk: 1/2 cup
Whole milk lightens the eggs and gives them a custardy texture, which is key! If you’re looking to cut calories, low-fat milk can work, but honestly who can resist the richness of whole?
All-Purpose Flour: 2 tablespoons
Flour helps bind the egg mixture. You could use gluten-free flour if that’s your preference, but it’ll just need a bit of tweaking to get the texture right.
Baking Powder: 1 teaspoon
This gives it a slight lift for a fluffier bite—definitely don’t skip it!
Salt: 1/2 teaspoon
A couple of pinches here is necessary as it enhances every flavor, bringing all those yummy components together in harmony.
Black Pepper: 1/4 teaspoon
A little kick is never a bad idea! You could also use cayenne pepper for a bolder flavor punch.
Cooking Spray or Butter: For greasing the dish
This prevents sticking and gives your casserole that golden edge. I prefer butter for the flavor, but cooking spray is a fantastic shortcut!
How to Make Stuffed Chile Casserole
Preheat Your Oven: Preheat your oven to 375°F (190°C). Trust me it’s the first step to getting that golden crust everyone craves!
Grease the Dish: Lightly grease your baking dish with butter or cooking spray to ensure no part of this delicious casserole sticks.
Whisk the Eggs: In a medium-sized bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. You want a nice, creamy consistency here, imagine a blanket of richness waiting to envelop those chiles and cheese!
Layer the Chiles: Line the bottom of your baking dish with half of the green chiles, spreading them evenly. Watch the colors, it’s beautiful!
Add Cheese: Grab half of your Monterey Jack and sprinkle it over the chiles, followed by the remaining chiles and then the rest of the cheese. You want to create little pockets of gooey goodness!
Pour the Egg Mixture: Pour that lovely egg mixture evenly over everything, letting it seep into all the crevices to create a perfect, custardy base.
Bake It Up: Place the dish in the oven uncovered and bake for 30–35 minutes, or until the top is golden and the center is set. This is when your kitchen will fill with an irresistible aroma!
Let It Rest: Let it rest for at least 10 minutes before slicing. This helps firm everything up a bit and makes it easier to serve.
Garnish: Top with fresh cilantro, avocado slices, or even a drizzle of sour cream as desired. The best part is, you can get creative with the toppings!
Why I Love This Stuffed Chile Casserole
This is my go-to recipe when I’m running low on time or ingredients but still want to whip up something hearty and satisfying! There’s something about the marriage of smoky chiles, gooey cheese, and fluffy eggs that feels like a warm hug on a plate. Plus, my picky kids actually ask for seconds! If that’s not a win, I don’t know what is!
And the best part is… you can use whatever you’ve got on hand. I’ve been known to throw in leftover veggies or different types of cheese that were hanging out at the back of the fridge! It’s that versatile.
If you loved this Stuffed Chile Casserole, be sure to check out my Sloppy Cheeseburger Pasta, my Homemade Mashed Potatoes and Ground Beef, or my Easy Mongolian Beef!
What Makes This Recipe Special
Quick & Easy
This recipe comes together in under 30 minutes and requires only one dish, minimal cleanup required! Perfect for busy weeknights.
Crowd-Pleaser
Seriously, the whole family will love it! It’s comforting and loaded with tons of flavor.
Customizable
The beauty of this casserole is its flexibility! You can easily add in leftover meats, different cheeses, or even veggies. It’s like a blank canvas in your kitchen!
Comfort Food
There’s just something about a warm, cheesy casserole that feels like home. This is comfort food at its finest!
Make-Ahead Friendly
You can prepare this dish ahead of time! Assemble it, cover with plastic wrap, and pop it in the fridge for up to 24 hours before baking. Just remember, it may need a bit more time in the oven if it’s cold from the fridge.
Serving Suggestions
This Stuffed Chile Casserole is delicious on its own, but if you want to elevate your meal, I recommend serving it with:
- A fresh green salad for a light crunch
- Tortilla chips on the side for that perfect dip-and-scoop situation
- A dollop of sour cream or Greek yogurt for extra creaminess
Storage
This casserole will keep in the refrigerator for about 3-4 days. Just make sure it’s in an airtight container!
Reheating Instructions
The best way to reheat leftovers is to pop them back in the oven at 350°F (175°C) for about 15-20 minutes until everything is warmed through. You could microwave it, but it won’t give you that nice crispy top!
Freezer Friendly
Yes! This casserole freezes beautifully. Just allow it to cool completely, then wrap tightly and freeze for up to 2-3 months. Thaw in the fridge overnight before baking.
Wrapping It Up
Honestly, this Stuffed Chile Casserole is a game changer for weeknight meals. You’ll want to add it to your rotation for sure! It’s quick, easy, and always delivers on flavor. Trust me, you won’t regret it.
So, grab your ingredients, spark some joy in your kitchen, and enjoy every bite! Cooking should be fun, and I hope this recipe helps you make some amazing memories around your dinner table. Happy cooking!
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Stuffed Chile Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Lightly grease your baking dish with butter or cooking spray.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.
- Line the bottom of your baking dish with half of the green chiles.
- Sprinkle half of the Monterey Jack cheese over the chiles, followed by the remaining chiles and then the rest of the cheese.
- Pour the egg mixture evenly over the layered ingredients.
- Bake uncovered for 30–35 minutes, until the top is golden and the center is set.
- Let it rest for at least 10 minutes before slicing.
- Garnish with fresh cilantro, avocado slices, or a drizzle of sour cream as desired.