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
395 Calories
Recipe Instructions
Step 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Step 2
Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
Step 3
Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
Step 4
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
Step 5
Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
Step 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!
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
