Friday, January 22, 2010

Chile Rellenos Casserole

1 (27 oz.) can Hatch Whole Green Chiles
4 cups Monterey Jack Cheese, shredded
5 large Eggs
2 cups Milk
3 tbsps. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 (10 oz.) can Green Enchilada Sauce

Preheat oven to 325*.
Spray a 9x13 baking pan with no-stick spray. Line green chilies on the bottom of the pan, covering the pan. Sprinkle cheese even over the top of the chiles. Set this aside.
In a medium mixing bowl, combine eggs, milk, flour, salt and pepper. Beat with an electric hand mixer until well blended. Pour over the cheese/chilies in your baking pan. Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for an additional 15 minutes.

No comments: