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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole is from Abhe & Svoboda, Inc. , 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 & pat dry with paper toweling
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ teaspoon paprika
¼ teaspoon chili powder
½ teaspoon cumin
½ cup milk
1 (8 ounce) can tomato sauce

Optional: Can also use white mexican cheese.
Directions:
Directions:
Preheat oven to 350º F. Spray a 9X13 inch baking dish with cooking spray.

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, flour, paprika, chili powder and cumin. Pour over the top of the chilies.

Bake for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Bake until no longer jiggly. Sprinkle with remaining Jack and Cheddar cheeses, and serve warm.

Serve with fresh cilantro, avocado & sour cream.

 

 

 

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