Chile Relleno Casserole

By ngaldi

Ingredients

• 4 eggs
• 2 cups milk
• 2 Tbsp all-purpose flour, sifted
• 1/2 tsp cayenne pepper
• salt and pepper, to taste
• 2 (10-oz) cans whole green chiles, drained
• 2 1/2 cups Monterey Jack and cheddar cheese blend, shredded
• 1 cup enchilada sauce
• green onions and sour cream for garnishes

Preparation

Step 1

Preheat the oven to 350 degrees, and spray a 9x13" baking dish.

Whisk the eggs, milk, flour, cayenne pepper, salt and pepper together until smooth, and set aside.

Cut the chiles in half and lay half of them evenly on the bottom of the dish. Sprinkle 1 cup of the cheese over the top, then lay on the rest of the chiles.

Sprinkle over another cup of cheese, then pour the milk and egg mixture over the top and bake for 20 minutes. Remove from the oven and pour the enchilada sauce evenly over the top and sprinkle on the remaining cheese.

Bake for an additional 15 minutes, until the eggs are puffed up.