Chili Relleno Casserole

This is what I took for my contribution to Easter dinner.  It’s a super easy casserole that can work with a variety of meals, especially BBQ.  Try this one and be a hit at your next potluck!

What you need:

1 lb shredded cheddar cheese
1 lb shredded jack cheese
2 (7 oz.) cans whole green chilies
1 (12 oz) can evaporated milk
3 TBSP flour
1 cup beaten eggs (about 5 large)

Preheat oven to 375°F.  Drain the chilies, remove membranes.  Spray a 9 x13″ casserole pan with non-stick spray. Place a layer of chilies in a 9×13″ casserole pan.  Cover with half of the shredded cheeses.  Layer with remaining chilies, and cover with remaining cheese. In a bowl beat the eggs, add flour gradually, alternating with the milk and mix well. Pour liquid mixture evenly over chili & cheese the layers. Bake uncovered for 30-35 minutes or until set.


One thought on “Chili Relleno Casserole

  1. Pingback: Mother’s Day Menu | Lesser Homes & Gardens

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