Cheater Chile Relleno

This is the quick easy way to have chili relleno. Often times I add some shredded chicken too.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2 (7 ounce) cans whole green chilies
• 1  cup cheddar cheese, grated
• 1  cup monterey jack pepper cheese, grated
• 1  cup sour cream
• 3  eggs, lightly beaten

Directions

1. Preheat oven to 350 degrees.
2. Coat a 9x9 pan with nonstick spray.
3. Combine the grated cheese together.
4. Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
5. Lay half of the chiles open in the bottom on the prepared pan.
6. Sprinkle half of the cheese on top of chiles.
7. Repeat.
8. In a bowl, whisk together the eggs and sour cream.
9. Pour over the cheese and chiles, carefully spreading to the edges.
10. Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
11. Remove from the oven and let set five minutes before serving.
12. Can top with salsa or enchilada sauce if desired.