Chile Relleno Casserole
This is another recipes that's been around for years. It tastes like real chile rellenos, but is a lot easier to make. Serve with hot flour and corn tortillas and butter, with a simple salad.
- Ready In:
- 1hr 15mins
- 1⁄2 lb cheddar cheese, grated (about 2 cups)
- 1⁄2 lb monterey jack cheese, grated (about 2 cups)
- 3 (4 ounce) cans whole green chilies
- 3 tablespoons flour
- 2 (5 ounce) cans evaporated milk
- 2 -3 eggs
- 1 (16 ounce) can tomato sauce, with
- 1⁄2 teaspoon dried oregano, added
- hot tortilla, and
- butter, as accompaniment
- Grease a 8-9" square baking dish.
- Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
- Mix flour, milk and eggs.
- Pour over layered ingredients.
- Bake at 350 degrees F for 45 minutes.
- Pour tomato sauce over top and bake for an additional 15 minutes.
- Let stand for 5 minutes before serving.
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I made a chile relleno casserole with my friend from a recipe of her grandmother's and this was the closest I could find online. The original was probably the best thing I ever ate and I wish I could eat it every day. <br/>The main differences between the two recipes were:<br/>Original had more chiles<br/>No oregano in tomato sauce<br/>Beat egg whites until stiff before adding to evaporated milk mixture<br/>Cook casserole with tomato sauce on top for 20 minutes or until sauce is "dry" in appearance<br/><br/>There were also a few minor differences relating to the sizes of the cans used in cooking but that's not a huge deal. Really an excellent recipe overall and I will definitely be making again. I recommend that future users separate the eggs and beat the whites until stiff because it makes the casserole much lighter and fluffier in texture. Definitely worth it.