Chili Relleno Casserole

Submitted by United Church of God on Thu, 2011-05-26 15:28
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Description

Tender chilies are smothered with cheese and savory enchilada sauce.

Summary

Yield
Servings
Source

Starla Barnhill, Cour d' Alene, ID; Doug & Linda Morgan, Columbia, MO

Prep time1 hour

Ingredients

1Canwhole green chilies (large can)
1Poundcheddar cheese
1⁄2Poundmonterey jack cheese
1⁄2Tablespoonflour (heaping)
1⁄2Teaspoonsalt
1Canevaporated milk (large can)
1Canenchilada sauce (small can)
1 egg

Instructions

Remove chilies from can, rinse and drain. Oil a 13 x 9 baking dish line with chilies. Grate cheese and sprinkle over chilies, alternating jack and cheddar. Beat egg, then add flour, milk and salt, mixing well. Pour over cheese and bake at 375º for 35 minutes. Remove from oven and cover with enchilada sauce. Bake another 10 minutes. This freezes well.

Notes

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