Chiles Rellenos Casserole
Source of Recipe
Pillsbury Casseroles Oct 2000
Recipe Introduction
This is a wonderful dish with the taste of the traditional dish it's named after.
List of Ingredients
- 4 egg whites
- 1 cup evaporated milk
- 1/3 cup all-purpose flour
- 3 (4-oz) cans whole green chiles, drained
- 8 oz (2 cups) shredded Mexican cheese blend
- 8 oz (2 cups) shredded Monterey Jack cheese
- 1 (8-oz) can tomato sauce
Instructions
- Heat oven to 350F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
- In medium bowl, combine egg whites, milk and flour; beat until well blended. Place half of the chiles in sprayed baking dish. Cover with half of the egg mixture. Reserve 1/2 cup of each cheese for topping. Sprinkle mixture with half of each remaining cheese. Repeat layers. Pour tomato sauce over top layer of cheese.
- Bake at 350F for 20 minutes. Sprinkle with reserved cheese. Bake an additional 25 to 30 minutes or until edges are bubbly and cheese is melted.
Final Comments
6 servings
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