Print: Chili Relleno Casserole

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

cooking spray
2 , 7 ounce
8 ounces Monterey Jack cheese , shredded
8 ounces Cheddar cheese , shredded
2 large eggs , see note
1 , 5 ounce
2 tablespoons all-purpose flour
0.5 cups milk , or as needed
1 , 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.
5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
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 Serve and enjoy!

Nutrition per serving

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