Chiles Rellenos Casserole
Easy to keep the ingredients in the pantry, doesn’t take too long to make, and it is yummy.
Course: Main Course
- 6 eggs
- 1/2 cup milk
- 1/3 cup flour
- 3 4 oz cans diced chiles
- 2 cups shredded Mexican cheese blend
- 2 cups shredded Monterey Jack Cheese
- 1 8 oz can tomato sauce
Spray a 9″x13″ pyrex baking dish with olive oil.
Blend the eggs, milk and flour in a blender. Set 1/2 cup of the cheese mix aside for a topping.
Put half of the chiles in the bottom of the dish. Pour 1/2 of the egg mixture on top, followed by half of each cheese. Repeat all layers. Top with the tomato sauce.
Bake at 350°F for 20 minutes. Sprinkle the reserved cheese on top and bake an additional 25-30 minutes until the eggs are bubbly and the cheese is melted. Allow this to sit for a few moments to thicken.