Chili Relleno Casserole

Name: Chili Relleno Casserole
Prep time: 1 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 (7-ounce) cans whole green chili 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; 1/2 cup milk, optional; 1 (8-ounce) can tomato sauce

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heartlandcooking.com

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Prep Time: 1 hours

Cook Time: 1 hours

Total: 1 hours

Servings: 6

Author : Heartland Cooking

casserole tex mex vegetarian

Ingredients

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2 (7-ounce) cans whole green chili peppers, drained8 ounces Monterey Jack cheese, shredded8 ounces cheddar cheese, shredded2 large eggs1 (5-ounce) can evaporated milk2 tablespoons all-purpose flour1/2 cup milk, optional1 (8-ounce) can tomato sauce

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish with cooking spray.

Step 3

Evenly layer 1 can of the chili peppers in the bottom of the prepared baking dish.

Step 4

Sprinkle the chili peppers with 1/2 of the Monterey Jack cheese and 1/2 of the cheddar cheese.

Step 5

Top the cheese layer with the remaining chili peppers.

Step 6

Mix the eggs, the evaporated milk, and the flour together in a bowl. Add up to 1/2 cup of the milk to thin out the egg mixture to your desired consistency.

Step 7

Pour the egg mixture over the chiles.

Step 8

Bake the casserole for 25 minutes.

Step 9

Evenly pour the tomato sauce over the top of the casserole.

Step 10

Bake the casserole for 15 minutes.

Step 11

Transfer the casserole from the oven and turn on the broiler.

Step 12

Sprinkle the remaining Monterey Jack and the remaining cheddar on top of the casserole and broil until the cheese has melted, about 2-3 minutes.