It's no secret that we are lovers of Mexican food around here.
Being from California and Arizona, we were exposed to some of the best.
It's one thing we DEARLY miss here in the south. The south is known for
all kinds of things...but Mexican food is NOT one of them. And one of IT
Guy's most favorite things to eat is a GOOD chile relleno. And I can
make a mean one, no doubt. But they are a tad time consuming. So when I
ran across this recipe for chile relleno casserole, I KNEW it was for
me! If you're a fan of green chilies, then try this! It has NO meat in
it, which is traditional for chile rellenos...but it's so filling that
it really doesn't matter.
Chile Relleno Casserole
2 7-ounce cans WHOLE green chilies, split and any seeds removed
5 cups grated Monterey Jack cheese – divided use
4 large eggs
2 cups milk
3 tablespoons flour
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 16-ounce can enchilada sauce
Preheat oven to 325 degrees
Spray a 9x13 pan with baking spray and line chilies on the bottom of the pan. Sprinkle 4 cups of cheese evenly over the chilies and set aside.
In a medium mixing bowl, beat the eggs, milk, flour, salt and pepper. Pour over chili/cheese mixture.
Bake for 45 minutes. Remove from the oven and pour enchilada sauce over the top and bake for an additional 15 minutes. Remove from oven and sprinkle with remaining 1 cup of cheese. Return to the oven until cheese melts, just 1 or 2 minutes.
Allow casserole to set for at least 5 minutes before serving.
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
Chile Relleno Casserole
2 7-ounce cans WHOLE green chilies, split and any seeds removed
5 cups grated Monterey Jack cheese – divided use
4 large eggs
2 cups milk
3 tablespoons flour
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 16-ounce can enchilada sauce
Preheat oven to 325 degrees
Spray a 9x13 pan with baking spray and line chilies on the bottom of the pan. Sprinkle 4 cups of cheese evenly over the chilies and set aside.
In a medium mixing bowl, beat the eggs, milk, flour, salt and pepper. Pour over chili/cheese mixture.
Bake for 45 minutes. Remove from the oven and pour enchilada sauce over the top and bake for an additional 15 minutes. Remove from oven and sprinkle with remaining 1 cup of cheese. Return to the oven until cheese melts, just 1 or 2 minutes.
Allow casserole to set for at least 5 minutes before serving.
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
