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Stuffed Chile Casserole

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Mexican
Stuffed Chile Casserole
Ingredients
  • cooking spray
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 large eggs
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce
Instructions
1
Collect all necessary components. Preheat the oven to its optimal temperature, 350 degrees F (175 degrees C). Coat a 9x13-inch baking vessel with cooking spray to prevent sticking.
2
Layer the bottom of the prepared container with a uniform arrangement of 1 can chile peppers. Follow this by sprinkling half of the available Jack and Cheddar cheeses, then covering with the remaining chile peppers.
3
In a separate bowl, combine eggs, evaporated milk, and flour to create a unified mixture. Add 1/2 cup of milk to achieve the desired consistency, which should be neither too thick nor too thin. Pour this mixture over the chiles.
4
Place the prepared dish in the preheated oven and bake for 25 minutes. Following this, pour a uniform layer of tomato sauce evenly over the top; continue baking for an additional 15 minutes.
5
Activate the broiler function. Sprinkle the remaining Jack and Cheddar cheeses over the top; place the dish under the broiler until the cheese is melted, taking approximately 2 to 3 minutes.
6
Serve and indulge in your creation!