This easy Hatch Chile Relleno Casserole is a delicious vegetarian meal that’s fluffy and full of gooey cheese. You can serve it for breakfast, dinner, or both!
Start by preheating the oven to 375°F. Spray a 9x13 baking dish with nonstick spray and set aside.
To a large mixing bowl or blender, add the eggs, milk, sour cream, flour, baking powder, salt, pepper, onion powder, and garlic powder. Whisk until it is completely smooth and fluffy. You don't want any clumps of flour or baking powder. I like doing this in the blender so that I'm sure there are no clumps.
Pour in just enough egg mixture to cover the bottom of the baking dish.
Layer half of the green chiles on top of the egg mixture.
Sprinkle 1/2 cup of cheddar cheese and 1 cup of pepper jack cheese over the green chiles.
Top the cheese with the remaining green chiles.
Sprinkle the remaining cheese over the top of the green chiles.
Gently pour in the egg mixture over the cheese until it has all been added to the baking dish.
Place the casserole in the oven and bake for 35-40 minutes, just until the edges being to turn golden brown and the center is set.
Remove the casserole from the oven and allow it to cool 10 minutes before serving.
Video
Notes
You can make this ahead of time by assembling it and covering it. Refrigerate up to 24 hours and remove it from the fridge while the oven preheats. bake as normal.