Chiles Rellenos Casserole

Chiles Rellenos Casserole

This recipe was so different from what I usually make, but I really enjoyed the flavor of the chiles mixed with green onions and tomatoes. 

You can also add shredded rotisserie chicken to add some protein and a side dish of Mexican rice!

What you need:

1 large (7 oz) and 1 small (4 oz) can whole green chiles, drained and seeded, and cut lengthwise into quarters

3 cups grated cheddar cheese

2 tomatoes, seeded, sliced, and drained

8 green onions, including some tender green tops, sliced

2 large eggs

2 cups milk

½ cup flour

½ tsp salt

To Make:

Preheat oven to 350 F. 

Arrange chiles in a 7 ½ x 11 ¾ inch glass baking dish lightly coated with cooking spray and oil. 

Layer with half the cheese and in another layer, place tomato slices and onions.

In a medium bowl, beat eggs, milk, flour, and salt. 

Pour batter over chile mixture. 

Top with remaining cheese.

Bake, uncovered, until puffed and set, about 40 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by mayana vollstedt