Name: Chili Relleno Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Whole green chiles, drained - 2 (7 ounce) cans; Shredded Cheddar cheese - 1 pound; Eggs - 4; All-purpose flour - 2 tablespoons; Evaporated milk - 1 ½ (5 ounce) cans; Shredded Monterey Jack cheese - 1 pound; Green enchilada sauce - 2 (10 ounce) cans

Ingredients for - Chili Relleno Casserole

1. Whole green chiles, drained 2 (7 ounce) cans

2. Shredded Cheddar cheese 1 pound

3. Eggs 4

4. All-purpose flour 2 tablespoons

5. Evaporated milk 1 ½ (5 ounce) cans

6. Shredded Monterey Jack cheese 1 pound

7. Green enchilada sauce 2 (10 ounce) cans

How to cook deliciously - Chili Relleno Casserole

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.

3 . Stage

Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.