Lenten Meal: Chile Relleno Casserole 

Lenten Meal Chili Relleno Casserole

Canned, fire roasted Green Chilis are the "super power" in this lenten dinner recipe!

The chilis provide just a little mild kick, but it's the cheesy goodness that your whole family will adore.

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

HOW TO MAKE Chili Relleno Casserole Whisk together the canned milk with the eggs and flour.

HOW TO MAKE Chili Relleno Casserole Spread one can of chilis in the bottom of a 13"x9" baking pan.

HOW TO MAKE Chili Relleno Casserole Top with the two kinds of cheese, then repeat the layers - SO EASY!

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!

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