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Chili Relleno Casserole

This chili relleno casserole has all the flavors of Mexican stuffed peppers in this easy dish made with canned chiles, cheese, egg, milk, and sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: Mexican, Mexican Inspired
Calories: 262
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • cooking spray
  • 2 7 ounce cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 large eggs
  • 1 5 ounce can evaporated milk
  • 2 tablespoons all-purpose flour
  • 0.5 cup milk
  • 1 8 ounce can tomato sauce

Method
 

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
  2. Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
  3. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
  4. Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
  5. Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
  6. Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
  7. Serve and enjoy!

Nutrition

Calories: 262kcalCarbohydrates: 11gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 111mgSodium: 522mgFiber: 2gSugar: 6g

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