Chile Relleno Casserole
I just realized the other day that I am approaching my 1,000th blog post! Today’s post is officially #975 and on February 16th I will have done 1,000 posts! Hard to believe! Times flies when you’re having fun! :-)It is MANDATORY that I bring this dish to celebrate.
Servings 10
Calories 449kcal
Ingredients
- 1 lb. shredded monterey jack cheese
- 1 lb. shredded cheddar cheese
- 4 eggs
- 4 Tbs flour
- 12 oz. can evaporated milk*
- 16 oz jar salsa
- 4 oz can green chiles
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together the eggs, evaporated milk and flour. Set aside.
- Spray a 9 x 13 pan with cooking spray.
- Spread the can of green chiles over the bottom of the pan. Cover the chiles with all of the cheese. Pour the egg, milk and flour mixture evenly over the cheese. Spread jar of salsa over the top.
- Bake at 350 degrees for 40 minutes. Allow to cool and set up before serving.
Nutrition
Calories: 449kcal | Carbohydrates: 10g | Protein: 28g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 950mg | Potassium: 350mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 5.4mg | Calcium: 782mg | Iron: 1.5mg