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Chili Relleno Casserole

Chili Relleno Casserole

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Base

    • Cooking spray
    • 2 (7 ounce) cans whole poblano peppers, drained
    • 8 ounces Monterey Jack cheese, shredded
    • 8 ounces Cheddar cheese, shredded

  • Wet Ingredients

    • 🥚 2 large eggs
    • 🥛 1 (5 ounce) can evaporated milk
    • 🥛 ½ cup milk (Optional)
    • 1 (8 ounce) can tomato sauce or enchilada sauce

  • Dry Ingredients

    • 2 tablespoons all-purpose flour

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 9x13-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 Monterey Jack and Cheddar cheeses, then cover with remaining poblano peppers.

4

Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

5

Bake in the preheated oven for 25 minutes.

6

Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

7

Turn broiler on. Sprinkle top with remaining Monterey Jack and Cheddar cheeses. Broil until cheese is melted, 2 to 3 minutes.

8

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 24
    Protein
  • 14
    Carbs
  • 28
    Fats

💡 Use fresh poblano peppers if canned are unavailable, but roasting and peeling them beforehand is recommended.Substitute enchilada sauce for tomato sauce for a spicier flavor.To save time, shred cheese in advance and refrigerate.