Chile Relleno Casserole is a revelation for those looking to enjoy all the flavors of traditional chile relleno without the hassle. This no-fuss recipe is perfect for both weeknight dinners and special occasions.
Ingredients
Green Chile Peppers: 2 cans 7 oz each, drained
Cheeses: 8 oz Monterey Jack 8 oz Longhorn or Cheddar, all shredded
Eggs: 2 large
Evaporated Milk: 1 can 5 oz
All-Purpose Flour: 2 tablespoons
Milk: ½ cup to adjust thickness if needed
Tomato Sauce: 1 can 8 oz, or swap with enchilada sauce
Cooking Spray
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When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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