Chili Rellenos Casserole
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

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