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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Pfeiffer Pfamily Cookbook 2011, 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:  
3 cans whole green chilis, seeds taken out and patted dry
1 lb. jack cheese, shredded
1 lb. cheddar cheese, shredded
1 1/2 cups half and half OR 1 can evaporated milk
3 eggs
3 Tbsp. flour
salsa OR 1 can tomato sauce
Directions:
Directions:
Combine cheeses in one bowl. Set aside 1/2 cup cheese for the top. Layer in an 8 x 12 inch pan, 1/2 chiles and 1/2 cheese mix. Repeat. Mix together half and half, eggs and flour. Pour over chiles and cheese. Sprinkle extra cheese on top. Bake 30 minutes uncovered. Remove and cover with salsa. Bake an additional 30 minutes at 350º.
Serve with Spanish Rice or refried beans.

 

 

 

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