Chili Relleno Casserole

Ingredients

• cooking spray
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Longhorn or Cheddar cheese, shredded
• 2 large eggs
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 0.5 cup milk
• 1 (8 ounce) can tomato sauce

Steps

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
2. Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. Serve and enjoy!