Classic Chili Relleno

This is so much easier than having to bread and fry peppers like the traditional version. Such a great easy dinner with the classic Chili Relleno flavors you will love.

2 cans whole green chilies, drained and sliced open
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
5 eggs
1 1/4 cups milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) enchilada sauce

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Lay half of the chilies flat in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses. Repeat layers with remaining chilies and cheese.
In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper. Pour this mixture over the chilies and cheese.
Bake for 25 minutes. Pour enchilada sauce over the top and bake for an additional 15 minutes, or until the casserole is set and the top is golden.
Let stand for 5 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 6 servings

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