For a spicier casserole, use hot Hatch chiles or add a pinch of cayenne pepper to the Ranchero Sauce. If you can't find Oaxaca cheese, Monterey Jack or a mild cheddar can be substituted. The Ranchero Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Hatch Chile Relleno Casserole with Ranchero Sauce
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS11
Experience the taste of New Mexico with this stunning Hatch Chile Relleno Casserole. Layers of roasted Hatch chiles and melted Oaxaca cheese are enveloped in a light and airy egg custard, baked to golden perfection, and crowned with a vibrant homemade Ranchero Sauce. A delightful twist on the classic, this casserole is sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol70 mg
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Fiber3 g
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Protein20 g
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Saturated Fat12 g
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Sodium1240 mg
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Sugar9 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray. (5 minutes)
02
Step
10 mins
In a large bowl, beat egg whites until stiff peaks form. Gently fold in evaporated milk, 1/3 cup flour, and 1 teaspoon salt until just combined. (10 minutes)
03
Step
10 mins
Pour half of the egg white mixture into the prepared baking dish, spreading evenly. Arrange the Hatch chile peppers in a single layer over the egg mixture. Sprinkle shredded Oaxaca cheese evenly over the chiles. Top with the remaining chile peppers and pour the remaining egg white mixture over the top. (10 minutes)
04
Step
30 mins
Bake in the preheated oven until the egg mixture is set and lightly golden brown, about 30 minutes. (30 minutes)
05
Step
2 mins
While the casserole is baking, prepare the Ranchero Sauce. Heat vegetable oil in a medium saucepan over medium-high heat. Add diced onion and minced garlic and sauté until softened, about 2 minutes. (2 minutes)
06
Step
1 mins
Stir in New Mexico chile powder, 1 teaspoon salt, and ground cumin. Cook and stir for 1 minute, allowing the spices to bloom. (1 minute)
07
Step
5 mins
Add sliced red bell pepper and cook until slightly softened, about 3 to 5 minutes. (5 minutes)
08
Step
2 mins
Sprinkle 1 tablespoon flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux. (2 minutes)
09
Step
10 mins
Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a simmer, then reduce heat to low and simmer until the sauce has thickened slightly, about 10 minutes, or until the casserole is ready. (10 minutes)
10
StepOnce the casserole is baked, let it rest for a few minutes before slicing. Serve warm, topped with the homemade Ranchero Sauce.
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Please Rate
Cornell Brownabbott
Jun 27, 2025This casserole was a huge hit! The egg mixture was so light and fluffy, and the Ranchero Sauce added the perfect amount of flavor and spice. I will be making this again soon!
Mollie Keebler
Jun 24, 2025I've never made a chile relleno casserole before, but this recipe was so easy to follow. The instructions were clear and concise, and the casserole turned out perfectly. I highly recommend it!
Beaulah Hickle
Jun 16, 2025I love Hatch chiles, and this casserole is a great way to showcase their unique flavor. The Ranchero Sauce is a must-make – it really takes the casserole to the next level.