Chili Relleno Casserole

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 395 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

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

Step 2

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

Step 3

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!

Step 4

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.

Step 5

Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.

Step 6

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