If you’re wondering what to serve with your chile relleno casserole, you’ve come to the right place.
In this article, I list 42 of the most popular side dishes for chile relleno casserole.
In a rush? Here’s the short answer.
The best dishes to serve with chili relleno casserole are Spanish rice, black bean and corn salad, pico de gallo, drunken beans, and Mexican kale salad. You can also go with chicken tortilla soup or buttermilk coleslaw. For brunch options, try hash browns, roasted tomatoes, or fried potatoes and bacon.
Ready? Let’s jump right in.
Brunch items
Chili relleno casserole is a classic Mexican breakfast dish, similar to fritatta.
So I love serving it for brunch. And no brunch would be complete without hash browns.
Or you can go the veggie route with some sauteed mushrooms, spinach, or tomatoes.
Hash browns
Hash browns may look different depending on who you ask, but this version with grated spuds is my go-to.
They’re delightfully golden and oh-so-crispy, making them an excellent contrast to your soft, cheesy chili relleno casserole.
Pro-tip: to make them perfectly round, use egg ring molds to fry them.
Why we love this recipe: it requires minimal ingredients.
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Hash browns
Make it meaty
Sausage potato hash
Make it fun
Mashed potato, cheddar, and chive waffles
Roasted tomatoes
These roast tomatoes are too sweet to resist, with a balsamic vinegar and parmesan topping to bring the umami.
They look great on the plate, and it’s as easy as popping some tomatoes in the oven.
Pro tip: I like to use on-the-vine tomatoes because it adds a little sophistication to the meal.
Why we love this recipe: it highlights how delicious simple dishes can be.
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Roasted tomatoes
Make a sauce
Marinara sauce
Make a salad
Tomato salad
Fried potatoes and bacon
Fried potatoes and bacon are the ultimate comfort food.
And the fact they’re cooked in bacon fat takes the flavor to a whole new level of yumminess.
This simple recipe from my life cookbook can be made in under 30 minutes from start to finish.
It’s perfect for an indulgent weekend breakfast or brunch.
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Fried potatoes and bacon
Make a sauce
Cheesy breakfast potatoes
Keep it simple
Perfectly cooked bacon
Grapefruit mimosas with rosemary
Planning to serve chile relleno casserole for brunch? Don’t forget to pair it with a glass (or two) of these grapefruit mimosas.
It’s not a side dish, but this gorgeous cocktail boasts a tangy-sweet flavor that perfectly contrasts your rich, cheesy relleno casserole.
And it has a subtle herby flavor, thanks to the addition of rosemary.
Why we love this recipe: this will be gone in a flash.
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Grapefruit mimosas with rosemary
Back to basics
Classic mimosas
Another breakfast cocktail
Spicy bloody mary
Tex-Mex classics
Stick to chile relleno’s Mexican roots with these tasty dishes!
A comforting bowl of drunken beans is me go-to, but you can also whip up a pot of Mexican themed rice for a heartier meal.
Spanish rice
Ditch the plain white rice and whip up this Spanish version instead.
Don’t let the lengthy ingredients list intimidate you.
Most of the ingredients are spices you probably already have hiding in your cupboard from the last time you attempted a Mexican dish.
And they’ll give your boring old rice a rich, savory flavor. YUM.
Why we love this recipe: it’s easily customizable to your preference.
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Spanish rice
Make it creamy
Sour cream rice
Make it low-carb
Spanish cauliflower rice
Instant pot drunken beans
Also known as frijoles borrachos, this dish gets its name from being cooked with dark Mexican beer, infusing the beans with a delicious smoky note.
It’s traditionally made over the stovetop, but making them in an Instant pot makes the whole process much quicker.
And the best part? You don’t need to pre-soak dry beans when using an Instant pot!
Why we love this recipe: it’s a bowl of pure comfort.
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Instant pot drunken beans
Stick with the basics
Pinto beans
Make it creamy
Instant pot refried beans
Chicken tortilla soup
If you need a pick-me-up, this tortilla soup is a must-try.
It’s creamy and cheesy, but you’ll still be able to taste the freshness from the veggies.
And everything (including the chicken) gets cooked in the same pot, which means a super easy clean-up.
You can serve it as a starter before your casserole, or as a side for the ultimate Tex Mex dinner.
Why we love this recipe: it has a perfect rating.
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Chicken tortilla soup
Make it fun
Cheesy chicken enchilada soup
Make it traditional
Mexican noodle soup (sopa de fideo)
Salads
Chile relleno casserole is a rich, cheesy dish so you can’t go wrong with serving it alongside a fresh salad.
A bowl of kale tossed in a lemon vinaigrette should do the trick, but you can also go with a black bean and corn salad if you want a break from the leafy greens.
Black bean and corn salad
This black bean and corn salad is super simple to make and involves zero hands on-cooking – just lots of chopping.
A simple spiced lime vinaigrette ties all the colorful veg and beans together, giving you a satisfying salad that won’t weigh you down.
It’s filled with good-for-you nutrients as well.
Why we love this recipe: it’s great for meal prep (just add the avocados when serving).
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Black bean and corn salad
Make a favorite
Mexican street corn salad
Preheat the grill
Elote (Mexican street corn)
Mexican kale salad
If you aren’t a fan of kale salads, this might be the recipe to change your mind.
It’s studded with vibrant veggies, crunchy roasted chickpeas, and jalapeno peppers that add a spicy kick to every bite.
Then everything is tossed in a cilantro lime dressing that adds a fresh and bright twist to your chile relleno casserole.
Why we love this recipe: it’s a feast for the eyes and taste buds.
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Mexican kale salad
Add a fruity note
Mango kale chopped salad
Keep it simple
Arugula salad with lemon vinaigrette
Buttermilk coleslaw
This coleslaw recipe uses a blend of mayo, buttermilk, and a dash of sour cream to create a luscious dressing with a delectable tangy hit.
The dressing also has a bit of prepared horseradish that will an extra oomph to this slaw.
Enjoy this with a slice of your chili relleno casserole for a complete and nourishing meal.
Psst… add jalapeños to make this a bit more Mexican!
Why we love this recipe: a serving only has 157 calories.
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Buttermilk coleslaw
Skip the dairy
Cilantro lime slaw
Make it refreshing
Cucumber jicama slaw
Condiments and sauces
Condiments and sauces are an easy way to jazz up your chile relleno casserole.
I especially love dousing it with a vibrant red chile sauce, but you can also add a hint of freshness with pico de gallo.
Want something creamy? Simply add a dollop of sour cream and dig in!
New Mexico red chile sauce
This isn’t technically a side dish, but chili relleno casserole is always better with a finger-licking good sauce.
It’s traditionally made with roasted chile peppers, but this recipe takes a shortcut and uses red chile powder instead.
Still, you can expect a sweet-spicy kick to elevate your cheesy relleno casserole.
Pro-tip: let this sit for a day for a more flavorful sauce.
Why we love this recipe: it works well with other Tex-Mex dishes.
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New Mexico red chile sauce
Make a classic
Salsa verde
Make it creamy
Mexican crema
Kale and artichoke guacamole
This jazzed-up guac starts like the traditional recipe, with the same soft, ripe avocados, lemon juice, and garlic.
But instead of the usual tomatoes and onions, the creamy dip is studded with nutrient-dense sauteed kale and artichoke hearts.
Despite the additions, it still boasts a delightful zesty bite that’ll help cut through your chile relleno casserole’s richness.
Why we love this recipe: it’s extra nourishing.
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Kale and artichoke guacamole
Stick with the basics
Authentic guacamole
Skip the avocados
Edamole
Quick-pickled red onions
These pickled red onions are a fabulous addition to your chili relleno casserole.
The overnight soak in the brine gives the onions a vibrant pink color that’ll brighten up your casserole.
And it infuses them with a zippy tangy-sweet flavor that makes them an excellent palate cleanser.
These last for a month in the fridge, but they’ll be eaten long before that!
Why we love this recipe: you get so much use out of a batch.
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Quick pickled red onions
Add more veg
Escabeche (pickled Mexican vegetables)
Add more heat
Hot pepper relish
Pico de gallo
Pico de gallo is a no-cook condiment – all you need to do is chop the veggies.
You can whip up a batch and serve it with your chili relleno casserole immediately, but this recipe recommends making it in a few hours in advance.
This will allow the juices from the veg to marinate together, making it even more flavorful.
Why we love this recipe: it goes with any Tex-Mex dish.
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Pico de gallo
Add a fruity twist
Pineapple mango salsa
Make a sauce
Salsa roja
The best side dishes for chile relleno casserole
- Spanish rice
- Instant pot drunken beans
- Fried potatoes and bacon
- Roasted tomatoes
- Chicken tortilla soup
- Black bean and corn salad
- Mexican kale salad
- Buttermilk coleslaw
- Grapefruit mimosas with rosemary
- Hash browns
- New Mexico red chile sauce
- Kale and artichoke guacamole
- Quick-pickled red onions
- Pico de gallo
What To Serve With Chile Relleno Casserole – 42 Ideas
Ingredients
- 1 portion Spanish rice
- 1 portion black bean and corn salad
- 1 portion hashbrowns
- 1 portion pico de gallo
- 1 portion buttermilk coleslaw
- 1 portion roasted tomatoes … and more
Instructions
- Prepare your chile relleno casserole according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: spanish rice, instant pot drunken beans, roasted tomatoes, chicken tortilla soup, black bean and corn salad, mexican kale salad, buttermilk coleslaw, grapefruit mimosas with rosemary, hash browns, new mexico red chile sauce, kale and artichoke guacamole, quick-pickled red onions, and pico de gallo.
- Serve immediately and enjoy!
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