Chile Relleno Casserole

Chile Relleno Casserole

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Kris Bullard

By
@krisc1023

This is a super easy recipe for potluck breakfasts and can be made the night before - it reheats beautifully! Enjoy!

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
15 Min
Cook:
50 Min

Ingredients

  • 8
    eggs, beaten
  • 1 16 oz can(s)
    evaporated milk
  • 8 oz
    cheddar cheese, shredded
  • 8 oz
    monterey jack cheese, shredded
  • 3 4 oz can(s)
    diced green chiles, drained
  • 3 Tbsp
    flour
  • 1 dash(es)
    salt

How to Make Chile Relleno Casserole

Step-by-Step

  1. Heat oven to 350 dgrees. In a 13"x9" greased/Pam'd glass pan, layer as follows:

    Bottom: 1 can chiles
    Next layer: all monterey jack cheese
    Next layer: 2 cans chiles
    Next layer: cheddar cheese
  2. Beat eggs; add evaporated milk and flour mixture. Beat again to mix.
  3. Pour egg mixture into pan. Bake for 45-55 minutes, or until top is golden brown.
  4. Tips:
    This reheats beautifully, but doesn't freeze well. I've cooked the night before, refrigerated, and then taken to work for breakfast.

    You can also subsitute mushrooms/bacon/swiss for chiles/cheddar. Key is using Monterey jack cheese since it's not as oily.

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