Chile Relleno Souffle

Recipe by IndyEater
READY IN: 2hrs 20mins
SERVES: 20
YIELD: 20 1/2 cup
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
  • Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
  • In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.