Ingredients

14 ounces whole green chiles , canned (2 -7 ounce cans)

3/4 pound jack cheese , grated

1 cup cheddar cheese , grated

2 eggs

1/2 cup all purpose flour

1½ cups milk

1 teaspoon salt

1/2 teaspoon black pepper

How To Make Chile Relleno Casserole

Spray a 9×9 inch baking dish with non-stick

spray. Slice whole canned green chiles wide

open; rinse out any seeds, then drain.

Arrange half of the chiles in the bottom of the dish.

Sprinkle chiles with HALF of the grated jack

and cheddar cheeses. Add remaining green

chiles in another layer on top of the cheese.

Top with remaining jack and cheddar

cheeses.

In a small bowl, whisk together eggs, flour,

milk and salt until fully blended. Pour this

mixture over the casserole, distributing

evenly.

Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.

Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!