Name: Chili Rellenos Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Whole green chile peppers, drained - 2 (7 ounce) cans; Monterey Jack cheese, shredded - 8 ounces; Longhorn or Cheddar cheese, shredded - 8 ounces; Eggs - 2 large; Evaporated milk - 1 (5 ounce) can; All-purpose flour - 2 tablespoons; Milk (Optional) - ½ cup; Tomato sauce - 1 (8 ounce) can

Ingredients for - Chili Rellenos Casserole

1. Cooking spray

2. Whole green chile peppers, drained 2 (7 ounce) cans

3. Monterey Jack cheese, shredded 8 ounces

4. Longhorn or Cheddar cheese, shredded 8 ounces

5. Eggs 2 large

6. Evaporated milk 1 (5 ounce) can

7. All-purpose flour 2 tablespoons

8. Milk (Optional) ½ cup

9. Tomato sauce 1 (8 ounce) can

How to cook deliciously - Chili Rellenos Casserole

1 . Stage

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

2 . Stage

Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.

3 . Stage

Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

4 . Stage

Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

5 . Stage

Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes. Sherri