Chile Rellenos Casserole

2 (27 ounce) cans whole green chile peppers, drained
1 (16 ounce) package shredded Mexican style cheese, divided
3 eggs
1 (5 ounce) can evaporated milk
1/2 cup milk
2 tablespoons flour
1 (10 ounce) can enchilada sauce

Preheat oven to 350 degree. In 13x9 inch baking dish, arrange one can of whole green chile peppers in single layer in bottom on dish.

 

Sprinkle 1/2 of the cheese over top.  

Arrange remaining chile peppers over top of cheese.  

 

In medium bowl, combine eggs, milk, and flour. Mix well.  Pour over top of chiles.  Bake for 25 minutes.  Pour enchilada sauce over top.  Sprinkle remaining cheese over top.  Bake 25 minutes or until cheese is melted.

Chile Rellenos are one of my favorite Mexican dishes.  This casserole has all the flavor of the traditional recipe but without all the work.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!