Chile Relleno Casserole Family Favorite

Ingredients

• 3 cups low-fat milk
• 3 eggs
• 1 cup Bisquick
• 1/4 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon hot sauce
• 4 cups of grated sharp cheddar cheese
• 4 cups rated monterey jack cheese (I use pepper jack cheese)
• 29 ounces whole green chilies, drained
• 1/4 cup diced red pepper or green bell pepper (optional garnish)
• 1/4 cup sliced green onion (garnish) (optional)
• 4 ounces sliced black olives (garnish) (optional)
• 1/2 cup chopped cilantro (garnish) (optional)
• 8 ounces sour cream (garnish) (optional)

Directions

1. 1

   Lightly grease a 9x13x2 inch baking dish.

2. 2

   Mix and beat together the first 6 ingredients and sett aside.

3. 3

   Split green chilis, rinse & remove seeds. Drain and pat dry on paper towels.

4. 4

   Layer half of the chilis in the bottom of the baking dish.

5. 5

   Cover the chilis with half of the grated cheese.

6. 6

   Repeat the layers.

7. 7

   Pour milk egg mixture that you set aside evenly over casserole.

8. 8

   Bake in a 350 degree oven 50 to 60 minutes until puffed and golden brown.

9. 9

   Let stand 20 to 30 minutes before serving.

10. 10

    Top with toppings of your choice. I usually have them set on the side.

11. 11

    Salsa of your choice is an excellent topping for this casserole.