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
Yield:1 9×13-inch casserole
- 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:
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
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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.
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Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
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Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
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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)
| 387 | Calories |
| 28g | Fat |
| 12g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat 28g | 35% |
| Saturated Fat 17g | 84% |
| Cholesterol 140mg | 47% |
| Sodium 1449mg | 63% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 5% |
| Total Sugars 7g | |
| Protein 24g | |
| Vitamin C 48mg | 238% |
| Calcium 644mg | 50% |
| Iron 2mg | 9% |
| Potassium 451mg | 10% |
