Chili Rellenos Casserole
Chile Relleno Casserole is a revelation for those looking to enjoy all the flavors of traditional chile relleno without the hassle. This no-fuss recipe is perfect for both weeknight dinners and special occasions.
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Ingredients
- Green Chile Peppers: 2 cans 7 oz each, drained
- Cheeses: 8 oz Monterey Jack 8 oz Longhorn or Cheddar, all shredded
- Eggs: 2 large
- Evaporated Milk: 1 can 5 oz
- All-Purpose Flour: 2 tablespoons
- Milk: ½ cup to adjust thickness if needed
- Tomato Sauce: 1 can 8 oz, or swap with enchilada sauce
- Cooking Spray
Instructions
- Set Up: Preheat the oven to 350°F (175°C), and spray a 9x13-inch baking dish with cooking spray.
- Layer Love: Start with a layer of chile peppers, followed by a sprinkle of half the cheeses. Repeat.
- Whisk Away: In a separate bowl, combine eggs, evaporated milk, and flour. Thin with milk if desired, then pour over the layered ingredients.
- Baking Bliss: Bake for 25 minutes, add tomato sauce, and bake for 15 more minutes.
- Cheesy Finish: Turn on the broiler, add remaining cheeses, and broil until melted (2-3 minutes).
- Serve and Savor: Dish up your casserole and enjoy the comforting flavors!
Notes
Switch up the flavors by using enchilada sauce instead of tomato sauce.