Chile Relleno Casserole
- Four 7 oz cans whole green chiles
- 1 lb jack cheese, grated
- One 7 oz can diced green chiles
- 4 eggs
- 6 oz evaporated milk
Split 2 cans whole chiles lengthwise and lay flat on bottom of 9x13 pan. Top chiles w/ 1/2 the cheese and 1/2 of diced chiles. Repeat w/ remaining 2 cans whole chiles, remaining cheese and remaining diced chiles. Beat together eggs and evaporated milk. Pour over chile-cheese mixture. Bake at 350 for 45 min.
I usually serve w/ Mel's Acapulco sauce, Mel's Acapulco rice and refried beans.