Chile Relleno Casserole
Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes
- 5 9 inch tortillas
- 8 eggs
- 16 ounces diced green chilies drained
- 1/2 cup flour
- 1/2 cup milk
- 2 teaspoons salt
- 1 1/2 teaspoons dry mustard
- 3 cups shredded pepper jack cheese
- 1 1/2 cups shredded mild cheddar cheese
Preheat oven to 350 degrees F.
Spray 9x13 inch baking dish with cooking spray.
Place tortillas on the bottom and sides of baking dish to form a crust. It is okay if they overlap a bit.
In a medium mixing bowl add eggs and whisk until frothy.
Add chiles, flour, milk, salt, and dry mustard. Mix well.
Stir in cheese and pour mixture into tortilla crust.
Bake for 30 to 40 minutes or until eggs are cooked all the way.
Serve with sour cream and avocado.
Calories: 250kcal | Carbohydrates: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 774mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 367mg | Iron: 2mg
Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!