Chili Relleno Casserole

Ingredients

• Cooking spray
• 2 cans whole poblano peppers (7 oz each, drained)
• 8 oz Monterey Jack cheese (shredded)
• 8 oz Cheddar cheese (shredded)
• 2 eggs (large)
• 1 can evaporated milk (5 oz)
• 2 tbsp all-purpose flour
• 1/2 cup milk (or as needed, to thin batter)
• 1 can enchilada sauce (8 oz, or tomato sauce)

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and spray an 8x8-inch baking dish with cooking spray.

2. 2

   Spread the poblano peppers from one can evenly across the bottom of the baking dish.

3. 3

   Sprinkle half of the Monterey Jack and Cheddar cheese over the peppers, then add the remaining poblano peppers on top.

4. 4

   In a bowl, whisk together the eggs, evaporated milk, and flour until smooth. If the mixture is thick, add up to ½ cup milk to thin it to a pourable consistency.

5. 5

   Pour the egg mixture evenly over the peppers and cheese in the baking dish.

6. 6

   Bake for 25 minutes, then remove from the oven and pour the enchilada sauce evenly over the top.

7. 7

   Return the casserole to the oven and bake for 15 more minutes.

8. 8

   Sprinkle the remaining cheese on top and place under the broiler for 2–3 minutes, until the cheese is melted and bubbly. Let cool slightly before serving.