Chile Relleno Casserole

Chile Relleno Casserole
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 20 oz. Whole Green Chiles
  • 1 lb. Cheddar Cheese (sliced)
  • 1 lb. Jack Cheese (sliced)
  • 4 Separated Eggs
  • 13 oz. Can Evaporated Milk
  • 3 tbl. Flour
  • Salt & Pepper to Taste
  1. Slit down one side, remove seeds, wash & flatten chilies.
  2. Put ½ of chilies in bottom of a 9 x 13 casserole dish.
  3. Cover with all the sliced Cheddar cheese.
  4. Lay in the other half of the chilies. Cover with all the sliced Jack cheese.
  5. Beat egg whites stiff. Beat egg yokes with milk, flour, salt & pepper. Fold yoke mixture into egg whites.
  6. Pour into casserole dish over chilies and cheese.
  7. Bake at 325 for 45 minutes to 1 hour until lightly browned.
You can also add Mexican spiced ground beef to the bottom and/or salsa on the top layer just before the top layer of cheese.