Chile Relleno Casserole

We love this recipe! It's very rich. You could easily cut this recipe in half and use an 8x8 pan. Super yummy with any Mexican inspired meal.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8

Ingredients

• 28  ounces  canned whole green chilies
• 1  lb monterey jack cheese
• 5  eggs
• 1⁄4 cup milk
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  cups cheddar cheese, grated

Directions

1. Preheat the oven to 350.
2. Drain liquid from canned chiles. Slit the chiles lengthwise down one side and remove any seeds.
3. Slice the Monterey Jack cheese into slices about 1/4" thick, 1" wide and 3" long. Place the cheese inside the chiles.
4. Place the filled chiles in an ungreased 9x13 baking dish. Mix the eggs and milk together. In another bowl, mix the flour, salt and pepper. Gradually stir the milk and egg mixture into the flour mixture until it is a smooth batter, free of lumps. Pour the batter over the filled chiles. Sprinkle the top with the grated cheddar cheese.
5. Back at 350 degrees for 45 minutes.