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Chile Relleno Casserole
- by Dottie

Tiny can of chiles (1 or 5 oz.)
1 1/4 Lbs Cheddar, grated
1/2 - 3/4 Lb Monterey Jack, grated
5 Eggs
4 Tbl Flour
26 oz. Evaporated milk
16 oz. Tomato sauce

Line bottom of 13 X 9 pan with 1/2 can of chiles, cover with 1/2 the cheddar, then spread the rest of he chiles, then the rest of the cheddar.
Combine beaten eggs, milk, & flour in a blender, then pour it over layered chiles and cheddar.

Bake at 400 for 40 min.

Then cover with grated Jack cheese & top with tomato sauce.

Bake another 20 min. at 350.

It needs to cool a while before serving.
And it's even better the next day!

optional, the original recipe had double the chiles.