Ingredients
8
8 servings
- •2 (7 ounce) cans whole green chiles, drained
- •1 pound shredded Cheddar cheese
- •4 eggs
- •2 tablespoons all-purpose flour
- •1.5 (5 ounce) cans evaporated milk
- •1 pound shredded Monterey Jack cheese
- •2 (10 ounce) cans green enchilada sauce
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 564
- Carbohydrate: 13g
- Fat: 42g
- Fiber: 1g
- Protein: 35g
- Sugar: 5g
Related Recipes
Chili Rellenos Casserole
Chile Relleno Casserole
Quick Chiles Rellenos Bake
Hatch Chile Relleno Casserole with Ranchero Sauce
Chiles Rellenos
Baked Chiles Rellenos
Baked Beef Chiles Rellenos Casserole
Green Chili Casserole
Authentic Mexican Chile Rellenos
Chili Casserole with Egg Noodles
Creamy Chicken Enchilada Casserole
