This chili relleno casserole is very easy to prepare and is loaded with flavor. It’s great for a busy weeknight and good enough for company.

Prep Time:15 mins

Cook Time:45 mins

Total Time:1 hr

Servings:6

Yield:1 9×13-inch casserole

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
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• ½ cup milk (Optional)
• 1 (8 ounce) can tomato sauce

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
2. 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. Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
4. Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
5. Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

Tips

You can use enchilada sauce in place of tomato sauce.

Nutrition Facts (per serving)