Chiles Rellenos Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Easy to keep the ingredients in the pantry, doesn’t take too long to make, and it is yummy.
Course:
Main Course
Servings: 6
Ingredients
- 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
Instructions
-
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.
