Chile Rellenos Casserole Recipe 
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Chile Rellenos Casserole

15-ounce can whole green chiles
1 pound Monterey Jack cheese
2 tablespoons flour
4 tablespoons butter
1 dozen eggs
12-ounce can evaporated milk

Preheat oven to 350 degrees and grease a 9- by 11-inch casserole dish.

Remove the seeds from the green chiles. Slice the cheese into 1/4-inch slices. Layer the green chiles, then the cheese in the casserole dish. Sprinkle flour and butter on top, then add another layer of green chiles and cheese.

In a large mixing bowl, mix the eggs and evaporated milk together using an electric mixer or by hand. Pour this mixture over the casserole.

Bake at 350 degrees for 1 hour. Top with olives, green onions or avocado slices. Cut into squares and serve. Can be served with sour cream, salsa or enchilada sauce.

Makes 12 servings.

Approximate values per serving: 279 calories, 21 g fat, 233 mg cholesterol, 6 g carbohydrates, 0 fiber, 17 g protein, 317 mg sodium, 68 percent calories from fat.

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