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Chili Relleno Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
2 ( 7 once cans whole green chili peppers drained | |
8 ounces | Monterey Jack cheese shredded |
8 ounces | longhorn or chedder cheese shredded |
2 | eggs, beaten |
1 (5 ounce can evaporated milk 2 Ttablespoons all-purpose flour | |
1/2 cup | milk |
1 (8 ounce) can | tomato sauce |
Directions
1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk and flour, pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top and continue baking another 15 minutes. Sprinkle with remaining cheeses and serve.
May add cook ground turkey layering with the peppers.
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