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Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liza Karp
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 small cans whole green chili peppers, drained
8 oz. shredded Monterey Jack cheese
8 oz. shredded cheddar cheese
3 eggs, beaten
1 5oz. can evaporated milk
2 T flour
1 can enchilada sauce
shredded chicken (the pre-cooked kind from the market work great)

Directions:
Directions:
Preheat oven to 350. Spray 9 x 13 baking dish with cooking spray.

Take the chilis and slice them open so they lay flat and arrange them to cover the bottom of the baking dish. Layer with chicken and half of both cheeses, then cover with remaining chilis. In a bowl, mix together the eggs, evaporated milk and flour and pour over the top.

Bake in preheated oven for 25 minutes. Remove from oven, pour enchilada sauce over the top and top with remaining cheese. Bake for additional 15 minutes.

 

 

 

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