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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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

Directions Step-By-Step

1
Rinse 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.
2
Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.
3
The casserole can be refrigerated at this point or bake at 350* for 30 minutes.
4
Spread 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