Chili Relleno Casserole
Course: CuisineCuisine: EuropeanPrep Time
15 mins
Cook Time
45
minutesTotal Time
1
minuteServings
6
Yield
1 (9×13-inch) casserole
Ingredients
— cooking spray
2 (7 ounce) cans — whole green chile peppers, drained
8 ounces — Monterey Jack cheese, shredded
8 ounces — Cheddar cheese, shredded
2 large — eggs
1 (5 ounce) can — evaporated milk
2 tablespoons — all-purpose flour
½ cup — milk (Optional)
1 (8 ounce) can — tomato sauce or enchilada sauce
Directions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the prepared baking dish.
- Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
- Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
- Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
- Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
- Serve and enjoy!
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