Chili Relleno Casserole
Ingredients
- 2
(7 ounce) cans whole green chile peppers, drained
- 8
ounces Monterey Jack cheese, shredded
- 8
ounces Longhorn or Cheddar cheese, shredded
- 2
eggs, beaten
- 1
(5 ounce) can evaporated milk
- 2
tablespoons all-purpose flour
- 1/2
cup milk
- 1
(8 ounce) can tomato sauce
Directions
- Preheat oven to 350 degrees F
(175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Lay half of the chilies evenly
in bottom of baking dish. Sprinkle with half of the Jack and Cheddar
cheeses, and cover with remaining chilies. In a bowl, mix together the
eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the 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.
No comments:
Post a Comment