I published this recipe back in 2006 and the Denver Post published it in 2007. This remains one of my all-time favorite recipes. It is simple to make, always turns out great, and is a guaranteed crowd pleaser.
The photo above is the Denver Post version of my chile relleno casserole. My recipe calls for a 9″ x 13″ baking dish and about 2 lbs of cheese. When they made it, they cut the cheese in half (about 1 lb) and said it still turned out great.
- 4 eggs
- 1½ cups milk
- 2 tablespoons all purpose flour
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2½ cups whole green chilies, split open and cut into big pieces
- 8 corn tortillas
- 4 cups shredded cheddar (about 1 pound)
- 3 cups shredded Monterey Jack (about 1 pound)
- Lightly grease 9x13-inch glass baking dish.
- Beat first 5 ingredients in medium bowl to blend.
- Arrange ⅓ chilies in prepared dish, covering bottom completely.
- Sprinkle with ⅓ of each cheese, then cover with 1 layer of tortillas.
- Repeat layering twice.
- Pour egg mixture over cheese. Let stand 30 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.