Friday, February 7, 2014

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.

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1 comment:

  1. I am sending this to my mother in law who is always looking for easy, delicious things to cook on her RV when she travels for work. She needs recipes that rely on pantry staples and this looks perfect! Thanks for sharing!!