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Chili Relleno Bake

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
8 servings
Breakfast Lunch Mexican
Chili Relleno Bake
Ingredients
  • 2 (7 ounce) cans whole green chiles, drained
  • 1 pound shredded Cheddar cheese
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • 1 1/2 (5 ounce) cans evaporated milk
  • 1 pound shredded Monterey Jack cheese
  • 2 (10 ounce) cans green enchilada sauce
Instructions
1
Preheat the oven to its highest temperature setting, which is 400 degrees Fahrenheit.
2
To prevent sticking, lightly coat a rectangular baking dish measuring nine inches by thirteen inches with butter or cooking spray.
3
Split the chiles in half lengthwise and spread half of them evenly across the bottom of the prepared baking dish. Combine with shredded Cheddar cheese and layer with the remaining chiles.
4
In a separate bowl, whisk together eggs, flour, and evaporated milk until well combined. Pour this mixture over the chiles and cheese in the baking dish.
5
Bake the casserole in the preheated oven until it is set and firm to the touch, approximately thirty minutes.
6
Remove the casserole from the oven and sprinkle shredded Monterey Jack cheese on top. Pour a can of green enchilada sauce over the cheese, then return the casserole to the oven.
7
Bake for an additional fifteen minutes or until the cheese is melted and bubbly.