Chile Relleno Casserole
If you love the flavor of chile rellenos but don’t like the mess of making them, you’ll love this recipe.
2 Cans Whole green chiles, 27 oz
1 Can Evaporated milk, 12 oz
1 Can Green chile enchilada sauce, 14 oz
1 lb Cheddar cheese, shredded
1 lb Monterey Jack cheese, shredded
6 oz Queso Fresco cheese, crumbled
3 TBSP Flour
1½ TBSP Arizona Chipotle Rub
Note: We prefer Hatch brand green chile & green enchilada sauce.
Preheat oven to 350 degrees. In 9″ x 13″ Pyrex baking dish, layer half of Monterey Jack cheese. Cover with a layer of green chiles. Layer again with half the cheddar cheese then cover with another layer of green chiles (you might have a couple chiles left over). Cover with combination of remaining cheddar and Monterey Jack cheese. Set aside. Separate eggs. Beat egg whites until stiff. In separate bowl, whisk egg yolks for about 30 seconds. Add milk, flour and Arizona Rub. Whisk for 30 seconds more. Fold in egg whites. Pour egg mixture over casserole. Sprinkle with Arizona Chipotle Rub. Cover with aluminum foil being careful to tent so foil doesn’t touch egg mixture. If needed, use long toothpicks to hold up foil. Place on baking sheet and bake for one hour. Remove foil and pour green chile sauce evenly over casserole. Top with crumbled Queso Fresco cheese. Bake uncovered for 30 minutes. Allow to cool for 15 to 20 minutes. Serve.
Note: Makes great leftovers!
*Cook times are approximate.
Adapted from a recipe submitted by Marti Trevillian, Fountain Valley, CA.