Chili Rellenos Casserole
A delicious and cheesy casserole made with whole green chile peppers and two types of shredded cheese.
Ingredients
- cooking spray (1 )
- whole green chile peppers (2 cans (7 ounce))
- Monterey Jack cheese (8 ounces)
- Cheddar cheese (8 ounces)
- eggs (2 large)
- evaporated milk (1 can (5 ounce))
- all-purpose flour (2 tablespoons)
- milk (0.5 cup)
- tomato sauce (1 can (8 ounce))
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can of 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.
- Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
- Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
- Turn the broiler on. Sprinkle the top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
- Serve and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 387
- fat: 28 g
- sats: 17 g
- carbs: 12 g
- fibre: 1 g
- protein: 24 g
- salt: 1.449 g