"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 eggs
1-1/2 cups whole milk
2 Tbsp. all-purpose flour
1/2 tsp. pepper
1/4 tsp. salt
1 28-oz. can Ortega Green Chilies whole, split open
8 cups shredded jack/cheddar cheeses
Salsa
Sour cream
Guacamole

Directions:
Directions:
Preheat oven to 350.

Lightly grease a 9" x 13" glass baking dish. Beat first 5 ingredients in medium bowl to blend.

Arrange chilies to cover bottom of dish (about 1/3 of the can). Sprinkle with 1/3 of cheese. Repeat layering twice more.

Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared a day ahead and refrigerated.) Bake until casserole is slightly puffed in center and golden brown on edges, 45-60 minutes depending on eggs. Cool 20 minutes; cut and serve with salsa, sour cream, etc.

Number Of Servings:
Number Of Servings:
12

 

 

 

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