Chile Relleno Casserole

Cheesy chile goodness in an easy casserole

0
Servings

  • 2 4 oz. cans whole green chile

  • ¾ lb. Monterey Jack cheese, shredded

  • ¾ lb. cheddar cheese, shredded

  • 12 oz. evaporated milk

  • 6 eggs, beaten slightly

Instructions

Slit chiles open. Place skin side down in an 8×8” baking dish. Layer with Jack and cheddar cheeses. Mix milk and eggs together and pour carefully over cheeses. Bake at 350°F for 40 minutes. Allow to cool 10 minutes before cutting.