This Chili Stuffed Casserole comes together in about 40 minutes and requires minimal cleanup for a quick and easy weeknight dinner that your family will love! This casserole is such a comforting option when you need something flavorful but don’t have hours to cook. I mean, what could be better?
Ingredients for Chili Stuffed Casserole
Here’s what you’ll need for this comforting, easy meal:
- Cooking Spray: To grease the pan.
- 2 (7 ounce) Cans Whole Green Chile Peppers (drained): These add a fabulous kick and pair perfectly with the cheese!
- 8 Ounces Monterey Jack Cheese (shredded): Creamy and delicious, this cheese is a must-have for that melty texture.
- 8 Ounces Longhorn or Cheddar Cheese (shredded): For a sharp flavor, mix it with Jack cheese. Who doesn’t want extra cheesiness?
- 2 Large Eggs: These keep everything together and give it that comforting texture.
- 1 (5 ounce) Can Evaporated Milk: Creaminess alert! You could also use regular milk if you’re out.
- 2 Tablespoons All-Purpose Flour: This helps thicken the egg and milk mixture so that it gets nice and rich.
- ½ Cup Milk: You can adjust this depending on the consistency you prefer.
- 1 (8 ounce) Can Tomato Sauce: Adds a bit of sweetness; it’s like the cherry on top of this dish!
Let’s Get Cooking!
Let’s dive into making this Chili Stuffed Casserole! It’s so easy, I can practically whip it up with my eyes closed.
Preheat Your Oven: Bring that oven temperature to 350°F (175°C). Feel that warmth already? It’s gonna be cozy in here!
Prep Your Baking Dish: Grab an 8×8-inch baking dish and grease it with a bit of cooking spray. No one wants a sticky situation… trust me.
Start Layering Peppers: Evenly layer one can of poblano peppers at the bottom of your dish. Picture those rosy green chiles, lookin’ good already!
Sprinkle that Cheese: Now throw in ½ of the Jack and Cheddar cheeses over those peppers, it’s starting to get gooey and creamy just thinking about it!
Add More Peppers: Top it off with the second can of poblano peppers. Gorgeous, isn’t it?
Mix It Up: In a bowl, mix the eggs, evaporated milk, and flour until it’s well combined. If your mixture feels a tad thick, add in about ½ cup of milk until it reaches your desired creaminess. You’re going for a nice, pourable consistency!
Pour It All Over: Drizzle that velvety mix over the layers in the baking dish. Oooh, do you see how rich that looks?
First Bake: Pop that beauty into your preheated oven and bake for 25 minutes. Just wait until the smell fills the house, seriously, I can’t even describe how cozy it feels!
Add Sauce On Top: After 25 minutes, remove the casserole, and drizzle the tomato sauce all over the top. Bake it again for an additional 15 minutes. Oh man, that’s going to be divine!
Cheesy Finishing Touch: Turn on the broiler and sprinkle the remaining Jack and Cheddar cheeses on top. Pop it back in for 2-3 minutes until those cheeses are gloriously melted and bubbly. The smell will drive you wild!
Serve and Enjoy: Take it out carefully, it’s hot! Serve it warm and watch your family dig in. I mean, really, they’ll want seconds, maybe thirds!
Whether it’s a cold winter night or just one of those chaotic evenings, this dish is perfect. The layers of cheese, chiles, and spices deliver tons of flavor and comfort. Plus, it’s just so easy to make, who wouldn’t want that in their back pocket?
If you loved this Chili Stuffed Casserole, be sure to check out my Beef and Cheese Chimichangas, my Easy Beef Taquitos, or my Beef Enchilada Casserole! Each is a comforting, heartwarming meal that’s just a bit different.
What Makes This Recipe Special
Quick & Easy
This recipe comes together in under 40 minutes! It’s perfect for busy weeknights when you’d rather not spend hours in the kitchen. Just a few minutes of prep and you’re good to go!
Minimal Cleanup
The best part? It’s a one-pan meal! Everything bakes in just one dish, so you’ll have fewer dishes to wash afterward. Win-win, right?
Budget-Friendly
Chili stuff ingredients are super affordable. You probably have a bunch of these in your pantry already! And if you’re feeling creative, you can easily switch things up to make it suit your taste or what you have on hand!
Family-Friendly
Trust me, the whole family will love this. It’s hearty and filling, and the cheesy, spicy layers are sure to please even the pickiest eaters. My kids always ask for more, which makes me one happy mom!
Comfort Food
Let’s be real, there’s something magical about a baked casserole. It’s like being wrapped in a cozy blanket of flavor. Loaded with tons of delicious cheese and just the right amount of kick from the chiles, this dish checks all the boxes.
Serving and Storage Tips
What to Serve With This
I love to serve this Chili Stuffed Casserole with a side salad or some crispy tortilla chips for an extra crunch! If you want to get fancy, I highly recommend some guacamole or sour cream up on top, pure bliss!
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It just gets better! Seriously, the flavors really marinate together overnight, and trust me, you’ll be excited for round two.
Reheating Instructions
Reheat in the microwave or in the oven for the best flavor. Just pop it back at 350°F (175°C) until it’s all warmed through. If you want crispy cheese again, throw it back in the oven for a few minutes, it’s totally worth it!
Freezer Friendly
Yes, it’s freezer-friendly! Just prepare it up until the baking stage and let it cool completely before covering it tightly and freezing. When you’re ready to dig in, bake from frozen (you might need to add a few extra minutes) or thaw in the fridge overnight.
Cooking doesn’t have to be complicated. It’s all about those simple, delicious moments that bring us together. This Chili Stuffed Casserole is a fantastic option when you’re in a pinch, and I can’t wait for you to try it! Remember, it’s all about love, flavors, and those cozy times spent around the dinner table. Enjoy!
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Chili Stuffed Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy Chili Stuffed Casserole that comes together in about 40 minutes and is perfect for a family dinner.
Ingredients
- Cooking Spray: To grease the pan.
- 2 (7 ounce) Cans Whole Green Chile Peppers (drained)
- 8 Ounces Monterey Jack Cheese (shredded)
- 8 Ounces Longhorn or Cheddar Cheese (shredded)
- 2 Large Eggs
- 1 (5 ounce) Can Evaporated Milk
- 2 Tablespoons All-Purpose Flour
- ½ Cup Milk
- 1 (8 ounce) Can Tomato Sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with cooking spray.
- Evenly layer one can of poblano peppers at the bottom of the dish.
- Sprinkle in ½ of the Jack and Cheddar cheeses over the peppers.
- Top with the second can of poblano peppers.
- In a bowl, mix the eggs, evaporated milk, and flour until well combined. Add ½ cup of milk to achieve your desired creaminess.
- Pour the mixture over the layers in the baking dish.
- Bake for 25 minutes, then drizzle the tomato sauce over the top and bake again for 15 minutes.
- Turn on the broiler, sprinkle the remaining cheeses on top, and bake for an additional 2-3 minutes until melted and bubbly.
- Serve warm and enjoy!
Notes
For added flavor, serve with a side salad, tortilla chips, guacamole, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg