~Chili Rellenos Casserole~
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
2 (7 ounce) cans whole green Chile peppers, drained ***(I have chopped these when in a hurry)! Or 8 fresh roasted Hatch green chilies
8 ounces Monterey Jack cheese, shredded ***(Can use less and/or low fat)
8 ounces Longhorn or Cheddar cheese, shredded ***(can use less and /or low fat)
3 eggs, beaten
1/4 teaspoon cumin
***OPTIONAL...add 1/4 cup sautéed onion
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 to 1 soup can Enchilada Sauce
***(can use Green Chili Enchilada sauce) -- choose your heat level, ours is X-tra hot ;)(Hatch brand, if you can get it).
***Top w/your favorites, we liked lettuce, tomatoes, black olives and jalapenos on top,
***You can add chicken or beef and some sautéed onions, if you like.
Preheat oven to 350ºSpray an 8x8-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses and serve. Per Recipe, serves 6
☼LindaChicken
♥*¨†¨*♥God Bless our Troops♥*¨†¨*♥
***Chicken notes ;)
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