Chiles Rellenos Casserole
If you like Chiles Rellenos, then you will LOVE our Chiles Rellenos Casserole! This delicious baked version is healthier than the Mexican classic.
Servings: 9
Ingredients
- 2 (7 oz.) cans roasted whole green chiles drained, split in 1/2, divided
- 4 oz. shredded Monterey Jack cheese divided
- 4 oz. shredded cheddar cheese divided
- 3 lg. eggs beaten
- 1 c. evaporated milk
- 2 T. all-purpose flour
- 1 (8 oz.) can enchilada sauce
- TOPPINGS :
- Sliced green onions
- Sliced black olives
- Sliced tamed jalapeño peppers
- Diced tomatoes or Pico de Gallo
Instructions
- Preheat oven to 350 degrees. Spray an 8x8x2-inch baking dish with cooking spray.
- Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chiles.
- In a medium bowl, whisk together the eggs, milks, and flour, and pour over the top of the chiles.
- Bake for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, and top with sliced green onions, black olives, jalapenos, and diced tomatoes or pico de gallo.
Notes
Mexican Rice Recipe: http://www.cookingmamas.com/mexican-rice/
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