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Kate's Chili Rellenos Casserole




Source of Recipe


my own


List of Ingredients




2 (7 ounce) cans whole green chile peppers, drained
8 oz Monterey Jack cheese, shredded
8 oz Mexi-blend Cheese, shredded
3 eggs, beaten
1 smallcan evaporated milk
2 Tbls. all-purpose flour
8 oz Pace enchilada sauce

Recipe



Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8 baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Mexi-blend cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining cheeses, melt in oven for 2-3 minutes and serve.