How to Make Chile Relleno Casserole

Anytime you a quick dish for a potluck supper, a family dinner, or a party with a Mexican theme, try super-easy chile relleno casserole. Not only is it easy to prepare, it's really tasty. If you use mild chilies, it's a great recipe for the kids. If you're a little more adventurous, you can use medium or hot chilies or add a few jalapenos to the mix.

Things You'll Need

  • 3 4-ounce cans peeled green chilies
  • 1 cup grated longhorn Colby or cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup milk
  • 4 eggs
  • 1/4 cup flour
  • 1 teaspoon hot sauce
  • Salt
  • Black pepper
  • Non-stick cooking spray
  • 2-quart casserole dish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Spray casserole dish with non-stick spray, making sure to coat bottom and sides well.

  3. Combine longhorn and Jack cheese, and sprinkle half of the mixture in the bottom of the casserole dish.

  4. Drain the green chilies, and lay them flat in the bottom of your casserole dish on top of the layer of cheese.

  5. Sprinkle the remaining longhorn and Jack cheese over the chilies.

  6. Beat together eggs, milk, flour, hot sauce, salt and pepper until foamy. Pour over the layers of chilies and cheese.

  7. Bake in 350-degree-F oven for 30 to 40 minutes or until egg mixture begins to pull away from edges of casserole dish. Let sit for 15 minutes, then cut and serve with refried or black beans and flour tortillas.

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