Chile Relleno Casserole

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Chile Relleno Casserole

Make this super simple casserole to please a crowd! It's tasty and is also a great meal to make and take to someone who could use a tasty home cooked meal 🙂 It's great for breakfast, lunch, or dinner and you can pair it with rice and beans for a full meal.

Ingredients

  • 8 eggs
  • 1/2 cup flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 4 cans green chilis 7 ounces each (diced or whole. I personally like the diced much better)
  • 3 cups cheddar cheese divided
  • 3 cups Monterey Jack cheese divided

Instructions

  1. Drain the green chiles in a strainer and allow to drain while you prepare the baking dish and eggs.
  2. Preheat oven to 350°. Coat a 13" X 9" casserole dish with nonstick cooking spray.
  3. In a large mixing bowl whisk eggs until light and fluffy, add flour and baking powder and whisk until almost no lumps remain. Add milk and continue to whisk until well combined.
  4. Spread half of the green chiles in the bottom of the prepared dish, sprinkle 1 1/4 cups of both cheeses on top, add the remaining chiles, top with another 1 1/4 cups of both cheeses. Pour the egg mixture in and top with the remaining 1/2 cup of both cheeses.
  5. Bake 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.

  6. Let cool for 5-10 minutes then serve with your favorite toppings. We like to top ours with salsa and sour cream. Serve with tortillas, chips, rice, and beans for a delicious meal!