1 can(s)ortega whole green chilies, 27 oz. can
1 lbmonterey jack cheese, grated
1 lbsharp cheddar cheese, grated
3 Tbspall purpose flour
1 can(s)evaporated milk, small can
1 can(s)tomato sauce, 15 oz. can
How to Make Chile Relleno Casserole
- 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.
- Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.
- The casserole can be refrigerated at this point or bake at 350* for 30 minutes.
- 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!