Chili Rellenos Casserole

 I saw a recipe for this on Pinterest, so I decided to try it but added my own spin on to it.  We all loved it, but I think Imay try doubling the flour mixture next time to give more breading to it.  

Chili Rellenos Casserole

Ingredients

• 1 lb of lean hamburger meat
• 1 diced medium onion
• 1 tsp minces garlic
• 1 tbs olive oil
• 1 packet of Sazon Mexican seasoning (find in international aisle at store)
• 3 (7 ounce) cans whole green chile peppers, drained
• 3 cans of diced green chilis
• 1 can green chili enchilada sauce
• 16 ounces Monterey Jack cheese, shredded
• 2 eggs, beaten
• 1 cups whole milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/8 tsp black pepper

 

 

 

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2.    Saute garlic and onion in olive until translucent

3.    Add hamburger to the skillet and brown evenly, and add Sazon packet when meat is close to being done.

4.    Open and lay whole chilies flat and evenly in bottom of baking dish. Sprinkle with 2/3 of the Jack and Cheddar cheeses, and cover with meat mixture. Cover meat mixture with the chopped green chilis and enchilada sauce.

5.    In a bowl, mix together the eggs, milk, flour, salt, and pepper and pour over the top of the chilies.

6.    Bake in the preheated oven for 45 minutes. Remove from oven. Sprinkle with remaining Jack and Cheddar cheeses, and serve with sour cream and Cholula if desired.