Chile Relleno Casserole

Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2 (10 ounce) cans whole green chilies
• 8  ounces monterey jack cheese, grated
• 8  ounces sharp cheddar cheese, grated
• 5  eggs
• 3⁄4 cup milk (I used 2% reduced fat)
• 1⁄2 cup all-purpose flour
• 1  teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Preheat oven to 350 °.
2. Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
3. Remove chilies from the first can. Use a sharp knife to slice down one side to “butterfly” them. Arrange them evenly across bottom of the baking dish (or skillet).
4. Sprinkle 1/3 of cheese over the top.
5. Open the second can of chilies and do the same butterflying them and layering them over the cheese.
6. Sprinkle ½ of remaining cheese over top of chilies.
7. Meanwhile, crack eggs into medium bowl.
8. Add milk, flour, oregano, paprika, salt and pepper.
9. Use a hand mixer to mix ingredients until well combined.
10. Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.