Chili Relleno Casserole
Description
This chili relleno casserole has all the flavors of Mexican stuffed peppers in this easy dish made with canned chiles, cheese, egg, milk, and sauce.
Ingredients
•
cooking spray
•
2 (7 ounce) cans whole green chile peppers, drained
•
8 ounces Monterey Jack cheese, shredded
•
8 ounces Longhorn or Cheddar cheese, shredded
•
2 large eggs
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1 (5 ounce) can evaporated milk
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2 tablespoons all-purpose flour
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1/2 cup milk
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1 (8 ounce) can tomato sauce
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3
Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4
Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5
Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7
Serve and enjoy!