May 7, 2010

Chili Relleno Casserole

16 oz shredded Mexican Cheese

3 small cans whole green chilies, drained

1 tbsp flour

½ tsp salt

1 small can evaporated milk, plus added regular milk to make ¾ cup

2 eggs

1 small can tomato sauce

In a 9-inch square baking dish, layer half cheese, then all the chilies, then rest of cheese. Beat the eggs, add milk, flour and salt….mix well and pour over cheese. Bake at 350 about 30 minutes until center is set. Pour tomato sauce on top. Return to oven for another 5 minutes.

From Diane Leach

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