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    Chili Relleno Casserole


    Source of Recipe


    Aunt Saunny

    3/4 lb. canned green chilies, seeded and rinsed
    1 cup skim milk
    1/3 cup all purpose flour
    2 eggs, lightly beaten
    3/4 lb. shredded cheddar cheese
    3/4 lb. recipe-ready crushed tomatoes
    1/4 cup salsa
    4 large flour tortillas, warm

    Preheat oven to 375°F. Dry chilies with paper towels. Whisk together milk, flour and eggs in a mixing bowl. Season with salt to taste. Place half the chilies in the bottom of a baking dish. Sprinkle with half the cheese. Pour half the batter over the cheese. Repeat with remaining chilies, cheese and batter. Place in oven and bake 30 minutes. Combine tomatoes and salsa in a bowl. Pour over casserole. Bake another 30 minutes or until mixture is set. Serve with tortillas.
 

 

 

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