Easy Chili Relleno Casserole Recipe

Ingredients

• 2 (7 ounce) cans whole green chiles, drained
• 1 pound shredded Cheddar cheese
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1 (5 ounce) cans evaporated milk
• 1 pound shredded Monterey Jack cheese
• 2 (10 ounce) cans green enchilada sauce

Directions

Step 1: Preheat the oven to 400F (200C). Grease a 9x13-inch baking dish.

Step 2: Open the chiles and spread half of them across the bottom of the prepared baking dish.

Step 3: Add a layer of Cheddar cheese over the chiles, then top with the remaining chiles.

Step 4: In a separate bowl, whisk together the eggs, flour, and evaporated milk.

Step 5: Pour the egg mixture evenly over the chiles and cheese layers in the baking dish.

Step 6: Place the dish in the oven and bake for about 30 minutes, or until the mixture is set.

Step 7: Remove the casserole from the oven and sprinkle Monterey Jack cheese over the top.

Step 8: Pour the green enchilada sauce over the cheese, then return the casserole to the oven for an additional 15 minutes, or until the cheese is melted and bubbly.

Nutrition Facts (per serving)

• Calories: 564
• Total Fat: 42g (54% DV)
• Saturated Fat: 25g (125% DV)
• Cholesterol: 211mg (70% DV)
• Sodium: 1475mg (64% DV)
• Total Carbohydrate: 13g (5% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 5g
• Protein: 35g (69% DV)
• Vitamin C: 39mg (43% DV)
• Calcium: 935mg (72% DV)
• Iron: 2mg (13% DV)
• Potassium: 503mg (11% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.