Chili Relleno Casserole recipe | Epicurious.com

Name: Chili Relleno Casserole recipe | Epicurious.com
Ingredients: 4 eggs; 1 1/2 cups milk; 2 tablespoons all purpose flour; 1/2 teaspoon pepper; 1/4 teaspoon salt; 3 7-ounce cans whole green chilies, split open; 4 cups shredded cheddar (about 1 pound); 4 cups shredded Monterey Jack (about 1 pound)

3.5

(109)

www.epicurious.com

Your recipes

Servings: 8

Cost: $3.01 /serving

Author : Epicurious

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preparation Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.