Chile Relleno Casserole

Fall time is in the air and chiles are reaching their prime.  This recipe is packed with green chile flavor.  The big discussion in our house each year about this time is whether or not the chiles will be hot.  I really like hot food but a chile full of flavor means more to me than little flavor and super hot.  My husband is a true believer that hotter is always better.  

Let's Get Crafty!
Preheat oven to 350

Coat a 9x13 pan with non-stick spray

Ingredients:

2 cups of shredded cheese
2 cups of green chiles
2 T of flour
12oz can of evaporated milk
4 eggs

Layer 1/2 the green chiles in a 9x13 pan then 1/2 the cheddar cheese and repeat each layer one time

Whisk together the flour, evaporated milk and eggs then pour over the top of the chile and cheese.

Bake at 350 for 30 mins (ours needed another 5 minutes)

Heading in the oven.  

I love it when there are red chiles peeking through.

Hot from the oven!

Let it rest for a few minutes to set up and be easier to cut.

Thanks for stopping by!  Hope you have a great day.