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Chili Relleno Casserole

Easy and tastes as good as the long version (well, pert near)!
2 cans    Chopped green chilies  
4 (6 inch)    Flour tortillas, cut into 1" strips  
½ pound    Grated cheese, any kind  
6   Eggs  
3/8 cup    Milk (a little less than ½ cup)  
½ tsp    Each: pepper, cumin, and garlic powder  
¼ tsp    Salt  
1 tsp    Paprika  
1 Preheat oven to 350°.
2 Spray 8" square pan with non-stick coating.
3 Drain chilies. Spread 1 can of chilies in pan.
4 Top with half the tortilla strips, then half the cheese. Repeat layers, using remaining chilies, tortillas and cheese.
5 Beat remaining ingredients (except paprika) and pour over casserole. Sprinkle with paprika.
6 Bake uncovered for 40 minutes or until puffy and set in the center.
7 Let stand 10 minutes before service.
8 Serve with salsa. Ole!