Chile Relleno Casserole Recipe

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Chile Relleno Casserole

Barb Janisse

By
@bj5

I lived in the ski resort of Mammoth, CA, I got this recipe from the Women's Club there. Super easy and delicious!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 can(s)
ortega whole green chilies, 27 oz. can
1 lb
monterey jack cheese, grated
1 lb
sharp cheddar cheese, grated
3
eggs, beaten
3 Tbsp
all purpose flour
1 can(s)
evaporated milk, small can
1 can(s)
tomato sauce, 15 oz. can

Step-By-Step

1Rinse chilies, remove any seeds and dry on a paper towel. In a 9 x 13 baking dish, layer half of the chilies, then half of the cheeses. Repeat the layers but save one cup of cheese for the topping.

2Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.

3The casserole can be refrigerated at this point or bake at 350* for 30 minutes.

4Spread the tomato sauce over the top and sprinkle with reserved cheese. Bake 15 minutes longer. Let set a few minutes before serving. This tastes great the next day also!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #Casserole