Chili Relleno Casserole

This chili relleno casserole recipe has a layer of green enchilada sauce and lots of shredded cheese for a meltingly good, easy dinner.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 564 Calories

Ingredients

• 4 eggs
• 2 tablespoons all-purpose flour
• 1 pound shredded Cheddar cheese
• 1 pound shredded Monterey Jack cheese
• 2 (10 ounce) cans green enchilada sauce
• 2 (7 ounce) cans whole green chiles, drained
• 1.5 (5 ounce) cans evaporated milk

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Step 2

Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.

Step 3

Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.