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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Food & Memories, 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:  
1 1/2 cups (6 ounces) fancy shredded Monterey Jack or shredded mild cheddar cheese, divided
1/2 cup (4-ouncecan) diced green chilis
2 tablespoons ll-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
Thick & chunky salsa
Toppings: sour cream, sliced ripe olives, chopped green onions
Directions:
Directions:
Preheat oven to 325 degrees.
Sprinkle 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chilies and remaining cheese.Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs, pour mixture over cheese.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes.
Serve with salsa and desired toppings.
Number Of Servings:
Number Of Servings:
Makes 8 servings
Personal Notes:
Personal Notes:
Love Chiles Rellenos but are short on time? This casserole has all of the taste with very little of the work! It is delicious with a salad as a hearty dinner, or as a brunch, with plenty of juice and fresh tortillas.

 

 

 

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