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Chile Relleno Casserole

Chile Relleno Casserole

Chile Relleno Casserole~~~~~~~~~~

Ingredients: 1 cup evaporated milk, 4 egg whites, 1/3 cup flour, 3 4oz. cans of whole green chiles, 1/2 lb. of Monterrey Jack and Cheddar Cheeses{grated} 8 oz. can of tomato sauce.

Directions: Preheat oven to 350 degrees. Spray a deep dish 1 1/2 quart casserole dish with oil. Beat milk, egg whites and flour until smooth. Split open chiles and rinse. Remove seeds and drain on paper towel. Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of Chiles, cheeses and egg mixture in dish. Pour tomato sauce over the top layer and sprinkle with the rest of the cheese. Bake 1 hour or until done in center.

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