Lenten Meal
Chili Relleno Casserole
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Canned, fire roasted Green Chilis
are the "super power" in this lenten dinner recipe!
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The chilis
provide just a little mild kick, but it's the
cheesy goodness
that your whole family will adore.
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INGREDIENTS FOR
Chili Relleno Casserole
2, 7 ounce cans diced
green chilis
1, 12 ounce can
evaporated milk
4
eggs
⅓ cup
flour
2 ¼ cups
Monterey Jack
cheese shredded 2 ¼ cups
Cheddar
cheese shredded 1, 8 ounce can
tomato sauce
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HOW TO MAKE
Chili Relleno Casserole
Whisk together the canned milk with the eggs and flour.
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HOW TO MAKE
Chili Relleno Casserole
Spread one can of chilis in the bottom of a 13"x9" baking pan.
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HOW TO MAKE
Chili Relleno Casserole
Top with the two kinds of cheese, then repeat the layers - SO EASY!
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HOW TO MAKE
Chili Relleno Casserole
Pour the milk, flour and egg liquid on top of the layers, then top with the canned tomato sauce.
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HOW TO MAKE
Chili Relleno Casserole
Bake at 350° F for 30 minutes, top with remaining cheese and bake for 20 minutes more.
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THE ULTIMATE LENTEN MEAL!
Chili Relleno Casserole
No meat.
Plenty of protein and just the right blend of green chilis and tomato sauce
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Chili Relleno Casserole
Make it today and ENJOY!
Make the Recipe