Introduction:
Skip the hassle of breading and frying peppers with our Easy Baked Chili Relleno Casserole! This quick and cheesy dinner captures the classic flavors without the traditional labor, making it a perfect choice for a delightful and stress-free family meal.
Ingredients:
- 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
Directions:
- 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.
Nutritional Information:
- Calories: 300 kcal
- Servings: 6 servings
Conclusion:
In conclusion, our Easy Baked Chili Relleno Casserole transforms the classic into a hassle-free delight. With layers of green chilies, melted cheese, and a savory egg mixture, this dish is a testament to the fact that you don’t need complexity for exceptional taste. Try it for your next family dinner and savor the cheesy goodness without the fuss.