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| Chile Rellenos Casserole | |||||
| Ingredients: | |||||
| 2 7oz | cans whole green chile peppers | ||||
| 8 oz | Monterey Jack Cheese,shredded | ||||
| 8 oz | Cheddar Cheese, shredded | ||||
| 2 | eggs, beaten | ||||
| 1 5oz | can evaporated milk | ||||
| 2 tbls | all purpose flour | ||||
| 1/2 cup | milk | ||||
| 1 8oz | echilada sauce | ||||
| Directions: | |||||
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Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray
Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chiles. In a bowl, mix together the eggs, milk, and flour, and pour over the top of chiles. Bake in preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses and serve. |
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