chili rellenos casserole

Name: Chili Rellenos Casserole
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 can(s) (7 ounce) whole green chile peppers, drained; 8 ounce(s) monterey jack cheese, shredded; 8 ounce(s) longhorn or cheddar cheese, shredded; 2 - eggs, beaten; 1 can(s) (5 ounce) evaporated milk; 2 tablespoon(s) all-purpose flour; 1/2 cup(s) milk; 1 can(s) (8 ounce) tomato sauce

(2 RATINGS)

24 Pinches 1 Photo

Lynn Clay

Portland, OR

Updated on Jul 11, 2015

I have always loved chili rellenos.

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

2 cans (7 ounce) whole green chile peppers, drained
8 ounces monterey jack cheese, shredded
8 ounces longhorn or cheddar cheese, shredded
2 - eggs, beaten
1 can (5 ounce) evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 can (8 ounce) tomato sauce

How To Make chili rellenos casserole

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Step 3

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
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