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
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