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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (7 ounce) cans whole green chili peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Sharp Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 T. all-purpose flour
1/2 c. milk
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 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.

 

 

 

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