Chili Relleno Casserole

Chili Relleno Casserole

from allrecipes.com
Dinner
60 min
6 servings
395 kcal / serving

This chili relleno casserole has all the delicious flavors of stuffed peppers in a simple dish made with canned chiles, cheese, egg, milk, and sauce.

Ingredients

  • cooking spray
  • 2cans whole green chile peppers, drained
  • 8 ouncesmonterey jack cheese, shredded
  • 8 ounceslonghorn or cheddar cheese, shredded
  • 2 largeeggs
  • 1can evaporated milk
  • 2 tablespoonsall-purpose flour
  • ½ cupmilk
  • 1can tomato sauce

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

  2. 2

    Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.

  3. 3

    Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.

  4. 4

    Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

  5. 5

    Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

  6. 6

    Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes. Serve and enjoy!