Ingredients
- 2 (7 ounce.) cans whole green chilies, rinsed & seeded
- 1 1/2 lbs. Monterey Jack cheese, grated
- 4 Large eggs, slightly beaten
- 1/2 c. cool lowfat milk
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
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Chili Rellenos Casserole
Servings: 6
Directions
- Line a greased casserole dish with 1/2 of the chilies and sprinkle with half grated cheese.
- Repeat by using other 1/2 of chilies and the remaining cheese on top.
- Combine remaining ingredients and pour over chilies and cheese layers.
- Bake at 350 degrees for 35 min or till lightly browned and set.
- Let cool 5 min before cutting into squares.
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Summary
Use as an accompaniment with enchiladas on as an appetizer.
