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Chili Rellenos Casserole
Chili Rellenos Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cheesy, easy chili relleno casserole with canned chiles, egg, and tomato - a flavorful twist on stuffed peppers!
Ingredients:
  • 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
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 0.5 cup milk
  • 1 (8 ounce) can tomato sauce
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish with cooking spray.
  • Layer the chile peppers evenly at the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, then top with the remaining chile peppers.
  • Combine the eggs, evaporated milk, and flour in a bowl, then mix in 1/2 cup milk to reach your desired thickness. Pour the mixture over the chiles.
  • After 25 minutes in the preheated oven, evenly pour tomato sauce over the top and bake for an additional 15 minutes.
  • Preheat the broiler. Sprinkle the top with the remaining Jack and Cheddar cheeses. Broil until the cheese is melted, for about 2 to 3 minutes.

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