Chili Relleno Casserole

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 387 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 (5 ounce) can evaporated milk
• 1 (8 ounce) can tomato sauce
• 8 ounces Monterey Jack cheese, shredded
• cooking spray
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces Longhorn or Cheddar cheese, shredded
• 0.5 cup milk

Recipe Instructions

Step 1

Serve and enjoy!

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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