Easy Chili Rellenos

By carvalhohm

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Rate this recipe 4.4/5 (5 Votes)

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Ingredients

2 t. butter, softened
7-oz. can whole green chiles, drained and cut in strips
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded Monterey Jack cheese
14-1/2 oz. can stewed tomatoes
4 eggs, beaten
2 T. all-purpose flour
3/4 c. evaporated milk

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker. Cover and cook on high setting for 2 to 3 hours.

Serves 6.