This chili relleno casserole is very easy to prepare and is loaded with flavor. It's great for a busy weeknight and good enough for company.
Ingredients
- cooking spray:
- whole green Chili peppers: 2 cans (7 ounce cans, drained)
- ounces Monterey Jack cheese: 8 piece (shredded)
- ounces Longhorn or Cheddar cheese: 8 piece (shredded)
- eggs: 2 piece
- evaporated milk: 1 can (5 ounce can)
- all-purpose flour: 2 Tbsp
- milk: 0.5 cup (optional)
- tomato sauce: 1 can (8 ounce can)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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 together eggs, evaporated milk, and flour 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. Sherri
