Ingredients
6
6 servings
- •cooking spray
- •2 (7 ounce) cans whole green chile peppers, drained
- •8 ounces Monterey Jack cheese, shredded
- •8 ounces Longhorn or Cheddar cheese, shredded
- •2 large eggs
- •1 (5 ounce) can evaporated milk
- •2 tablespoons all-purpose flour
- •0.5 cup milk
- •1 (8 ounce) can tomato sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
- Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
- Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
- Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 387
- Carbohydrate: 12g
- Fat: 28g
- Fiber: 1g
- Protein: 24g
- Sugar: 7g
Related Recipes
Chili Relleno Casserole
Chile Relleno Casserole
Hatch Chile Relleno Casserole with Ranchero Sauce
Baked Chiles Rellenos
Chiles Rellenos
Authentic Mexican Chile Rellenos
Baked Beef Chiles Rellenos Casserole
Quick Chiles Rellenos Bake
Chili Casserole with Egg Noodles
Chile Relleno Pancakes
Green Chili Casserole
