chile relleno casserole

Name: Chile Relleno Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) ortega whole green chilies, 27 oz. can; 1 pound(s) monterey jack cheese, grated; 1 pound(s) sharp cheddar cheese, grated; 3 - eggs, beaten; 3 tablespoon(s) all purpose flour; 1 can(s) evaporated milk, small can; 1 can(s) tomato sauce, 15 oz. can

(1 RATING)

105 Pinches

Barb Janisse

Camarillo, CA

Updated on Apr 20, 2011

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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prep time 20 Min

cook time 45 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 can ortega whole green chilies, 27 oz. can
1 pound monterey jack cheese, grated
1 pound sharp cheddar cheese, grated
3 - eggs, beaten
3 tablespoons all purpose flour
1 can evaporated milk, small can
1 can tomato sauce, 15 oz. can

How To Make chile relleno casserole

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.

Step 2

Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.
Step 3

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