Chili Relleno Casserole
This Chili Relleno Casserole is full of rich and comforting flavors of the Classic Mexican Dish it's named after. This simplified vegetarian recipe combines roasted poblano peppers, gooey cheese, and zesty tomato sauce, creating a delightful Tex-Mex fiesta on your plate.
Servings 6 servings
Calories 179kcal
Ingredients
- 27 oz cans whole green chili peppers drained
- 2 cups shredded Monterey Jack cheese
- 6 eggs
- ½ cup evaporated milk
- 2 tbsp flour
- 1 8 oz can red enchilada sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and grease an 8x8 baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, evaporated milk, flour, salt and pepper until smooth. Pour the mixture over the top of the peppers.
- Arrange half the green peppers along the bottom of the prepared pan.
- Top with 1/3 of the Monterey Jack cheese.
- Add the remaining peppers and another 1/3 of the cheese to the pan. And add egg and milk mixture.
- Place the pan in the oven to bake for 30 minutes, then remove the pan and spread the enchilada sauce over the top.
- Sprinkle the top of the casserole with the remaining shredded cheese.
- Return the pan to the oven and continue baking for 15 minutes, until the eggs are set and the cheese on top is melted.
Nutrition
Calories: 179kcal