We had a great turn out Sunday for our Colts party – perfect weather, great friends, fabulous food and the Colts won! My friend, Frankie, brought Chile Relleno Casserole. Several people requested the recipe. It’s a flavorful combination of chiles, cheese, and an egg mixture that’s easy to prepare.
Chile Relleno Casserole
Ingredients
- 3 7 oz. cans whole green chiles, cut in half lengthwise and remove any seeds
- 1 lb. cheddar cheese, grated
- ½ lb. Monterey Jack cheese, grated
- 4 eggs
- 1 12 oz. can evaporated milk
- 2 tbsp. flour
- ½ tsp. salt
- 1 15 oz. can tomato sauce
Instructions
- Preheat oven to 375
- Mix together eggs, evaporated milk, flour and salt.
- Lay half of the chiles in a single layer on the bottom of a 9" x 13" baking dish.
- Top the chiles with ½ of the grated cheese.
- Repeat with another layer of chiles and cheese.
- Pour egg mixture over chiles.
- Bake for 35 minutes.
- Remove from oven. Top with tomato sauce and return casserole to oven to bake for another 5 minutes.
- Cut into squares and serve.
