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• 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!

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