Ingredients
• 14 ounces whole green chiles , canned (2 -7 ounce cans)
• 3/4 pound jack cheese , grated
• 1 cup cheddar cheese , grated
• 2 eggs
• 1/2 cup all purpose flour
• 1½ cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
How To Make Chile Relleno Casserole
• Spray a 9×9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
• Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
• In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
• Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!