I swear this recipe was sent straight from heaven!
This Chile Relleno Casserole delivers all the classic flavors of traditional chiles rellenos—but in a quick, family-friendly, no-fuss bake. Perfect for busy weeknights, it comes together in minutes and will have everyone going back for seconds!
Ingredients
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14 oz canned whole green chiles (2 cans, 7 oz each)
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¾ lb Jack cheese, grated
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1 cup Cheddar cheese, grated
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2 eggs
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½ cup all-purpose flour
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1 ½ cups milk
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1 tsp salt
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½ tsp black pepper
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with non-stick spray.
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Drain and slice open the green chiles. Rinse out seeds if you prefer less heat.
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Lay half the chiles in the bottom of the dish. Top with half the Jack and Cheddar cheese.
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Add the remaining chiles in another layer, then sprinkle with the rest of the cheese.
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In a bowl, whisk together eggs, flour, milk, salt, and pepper until smooth.
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Pour the mixture evenly over the chile and cheese layers.
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Bake uncovered for 30–35 minutes, until golden and bubbly.
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Let cool for a few minutes so it sets, then slice into 6 portions and serve warm.
Comforting. Cheesy. Irresistible.