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Chili Relleno Casserole

This works for breakfast, lunch, or dinner, and is perfect when you've got a big group to serve. Important to know: you need to make this the day (or night) before you're planning to serve it because once you've arrange it, it has to sit in the refrigerator for 8 hours before you cook it.

Prep
Cook
Serves 12people
Ingredients
3
large cans whole green chilies (or 9 small cans) — you need a lot
8
corn tortillas (6"), cut into 1" wide strips
1
lb shredded Mexican blend cheese
1/2
tsp each ground black pepper, ground cumin, garlic powder, and salt
12
eggs
3/4
cup milk
1
tbs paprika
Directions
1.
Grease a 9x13" baking pan.
2.
Remove seeds from chilies. Lay 1/2 the chills on the bottom of the pan. Top with 1/2 the tortilla strips, then half the cheese. Sprinkle with half the seasonings (except the paprika).
3.
Repeat another layer using remaining chilies, tortilla strips, and cheese. Sprinkle the remaining half of the seasonings (except the paprika).
4.
Beat eggs with milk and pour over casserole. Sprinkle with paprika.
5.
Let sit in refrigerator 8 hours or overnight.
6.
After the 8 hours has passed, preheat the oven to 350° and bake the casserole, uncovered, for 45 minutes or until puffy and set in the center.
7.
Let sit 10 minutes before serving. Serve with salsa and sour cream on the side.

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