Dinner for 6

Chile Relleno Casserole

Name: Chile Relleno Casserole
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cans (7 oz) whole green chiles; 8 oz shredded monterey jack cheese; 8 oz shredded cheddar cheese; 6 large eggs; 1/2 cup milk; 2 tbsp flour; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp garlic powder; 1/4 tsp onion powder; 8 oz tomato sauce; chopped cilantro for garnish (optional)

Green chiles, two cheeses, and seasoned eggs bake with tomato sauce in a warm casserole until puffed and set.

$1.67per serving $

60 minstart to table

6servings

Mexican Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort Winter

Ingredients

2 cans (7 oz) whole green chiles
8 oz shredded monterey jack cheese
8 oz shredded cheddar cheese
6 large eggs
1/2 cup milk
2 tbsp flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
8 oz tomato sauce
chopped cilantro for garnish (optional)

Steps

Heat the oven to 350 F and coat a 9-by-13-inch baking dish with cooking oil.
Spread the tomato sauce in the dish, add the drained chiles, and cover them with both cheeses.
Whisk the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder in a bowl.
Pour the egg mixture over the chiles and cheese.
Bake for 40 to 45 minutes, until the eggs are firm and the center reaches 160 F.
Rest the casserole for 5 minutes before cutting.

Main ingredient on sale this week? See what to make with eggs on sale.