Chili Relleno Casserole

Servings:

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.

Prep
20 min
Cook
48 min
Servings
Difficulty
Medium

Ingredients

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!

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chili-relleno-casserole