This chili relleno casserole is easy to prepare and loaded with flavor. If you love chile rellenos from your local Mexican restaurant, try this shortcut casserole version. It's great for a busy weeknight and good enough for company.
Ingredients
- cooking spray
- 2 cans whole poblano peppers , 7 ounce
- 8 ounces Monterey Jack cheese , shredded
- 8 ounces Cheddar cheese , shredded
- 2 large eggs , see note
- 1 can evaporated milk , 5 ounce
- 2 tablespoons all-purpose flour
- 0.5 cups milk , or as needed
- 1 can enchilada sauce or tomato sauce , 8 ounce
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
-
2
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
-
3
Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
-
4
Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
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5
Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
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6
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
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7
Serve and enjoy!
Nutrition Facts
Per serving
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