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Chili Relleno Casserole
4.5 (1166 reviews)
This chili relleno casserole has all the delicious flavors of stuffed peppers in a simple dish made with canned chiles, cheese, egg, milk, and tomato.
Total Time60
Servings6
395
Caloriesper servingNutrition Information
395
Calories
28 g
Fat
14 g
Carbs
24 g
Protein
2 g
Fiber
8 g
Sugar
Ingredients
- cooking spray
- 2 (7 ounce) cans whole poblano peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 2 large eggs
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- ½ cup milk (Optional)
- 1 (8 ounce) can tomato sauce or enchilada sauce
Instructions
- 1Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- 2Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
- 3Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
- 4Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
- 5Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
- 6Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes. Serve and enjoy!