Santa Fe Arts and Culture Magazine: View Article

Chile Relleno Casserole

6 servings

2 pounds Monterey Jack and cheddar, grated

2 (7-ounce) cans whole green chiles, cut into strips

4 tablespoons flour

10 ounces milk (5 ounces evaporated + 5 ounces regular)

Salt and pepper, to taste

5 eggs, beaten

1/2 teaspoon oregano, optional

Preheat oven to 350 degrees. Spread half of grated cheese in greased 2-quart casserole dish. Lay chile strips over cheese. Top with remaining cheese. Blend flour, milk, salt, pepper and eggs together. Pour over cheese and chile. Bake for 45 minutes.