Name: Chili Relleno Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Mexican Inspired, Mexican
Ingredients: 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; 0.5 cup milk; 1 (8 ounce) can tomato sauce

Ingredients

6 serv.

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
0.5 cup milk
1 (8 ounce) can tomato sauce

Instructions

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1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4 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.
5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7 Serve and enjoy!