Chili Relleno Casserole

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. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.

2. 2

   Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.

3. 3

   Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.

4. 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.

5. 5

   Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.

6. 6

   Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

7. 7

   Serve and enjoy!