Chili Relleno Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

cooking spray

2 (7 ounce) cans whole poblano peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces Cheddar cheese, shredded

2 large eggs

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

½ cup milk (Optional)

1 (8 ounce) can tomato sauce or enchilada sauce

Directions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.

Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.

Mix eggs, evaporated milk, and flour together in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes. Serve and enjoy!

Nutrition

• Calories: 395 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 0 g
• Cholesterol: 141 mg
• Sodium: 915 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 24 g