Chile Relleno Casserole

Recipe by Debbie D.
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 °.
  • 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.
  • 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).
  • Sprinkle 1/3 of cheese over the top.
  • Open the second can of chilies and do the same butterflying them and layering them over the cheese.
  • Sprinkle ½ of remaining cheese over top of chilies.
  • Meanwhile, crack eggs into medium bowl.
  • Add milk, flour, oregano, paprika, salt and pepper.
  • Use a hand mixer to mix ingredients until well combined.
  • 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.
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