Becky's Chili Relleno Casserole

April 13, 2015

An easy way to enjoy chili rellenos with all the flavor and none of the work! Can easily be doubled

One 7 ounce can of whole green chiles (preferably Hatch chiles), drained.
12 ounces shredded Cheddar/Jack cheese
2 eggs
1 tablespoons all-purpose flour (or corn starch for gluten-free version)
One 5 ounce can evaporated milk
One 10 ounce can Hatch green enchilada sauce - mild, medium or hot!

Preheat oven to 350 degrees and spray an 8x8 baking dish with nonstick spray 1. Split open chiles and remove seeds and membrane. 2. Put one layer of chiles on the bottom of the baking dish and spread 4 ounces of the cheese on top 3. Repeat with the rest of the chiles and top with 4 ounces of cheese 4. Whip together the eggs, flour (or corn starch) and evaporated milk. Pour over chiles in baking pan 5. Bake for 25-30 minutes, or until eggs are cooked through. 6. Pour enchilada sauce over the top and sprinkle with remaining 4 ounces of cheese 7. Bake 10-15 minutes more until cheese is melted

Nutritions

Calories
141

Sodium
138mg
5% DV

Fat
7g
11% DV

Protein
12g
24% DV

Carbs
6g
2% DV

Fiber
1g
4% DV