Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Chili Relleno Casserole




Source of Recipe


Jo Gainey


List of Ingredients




6 Anaheim peppers (about 5-6 inches long)
16 ounces Cheddar cheese, shredded
3 eggs
1/2 cup water
2 Tablespoons flour (sgww)
1/4 teaspoon salt
2-3 cups prepared enchilada sauce (canned is ok)



Recipe



Cut the stems out of the peppers and remove any clumps of seeds.
Steam peppers lightly, about 5 minutes pleace into a brow paper bag and roll
down th top. agter 20 minutes remove and peel the skins off. Remove
peppers to a colander and rinse with cold water.

Meanwhile, prepare enchilada sauce from a mix (or open cans
if using canned sauce). Preheat oven to 350°F. Stuff peppers with as much
cheese as you can cram into them. Sprinkle some cheese in the bottom of a
non-stick sprayed 13x9 glass baking dish. Arrange stuffed peppers in baking
dish. Beat eggs with water and salt, then add flour and mix well. Pour egg
mixture over the peppers in baking dish. Top with about half the remaining
cheese. Pour enchilada sauce over casserole and top with remaining cheese.
Bake at 350°F for about 45 minutes or until peppers are tender. To serve,
place a pepper onto a plate, then pour sauce over it.
Makes 6.