Chile relleno casserole recipe

The mild flavor of green chiles is a subtle delight, especially for people who do not go for really spicy foods. This casserole recipe can boast about its easy preparation and ability to pack in lots of Mexican style. The chile relleno casserole is a great choice for a weekday dinner or for inclusion on a brunch buffet.

Recipe ingredients:

3 4-1/2 ounce cans whole green chiles, drained

4 6-inch corn tortillas

4 cups shredded Monterey Jack cheese

1 large tomato

8 eggs

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon pepper

1/4 teaspoon onion salt

Paprika

Grease an 8-inch square baking dish. To prepare the green chiles, cut them lengthwise and carefully remove the seeds. Arrange HALF of the chiles on the bottom of the baking dish. Slice the corn tortillas into 1-inch strips and put HALF of them over the chiles. Sprinkle with HALF the shredded cheese. Now slice the tomato and layer the slices onto the casserole. Repeat the layers with the remaining chiles, tortilla strips, and cheese.

In a large bowl, beat the eggs with milk and spices except for the paprika. Pour the egg mixture over the casserole and then sprinkle paprika over it. Bake for about 40 or 45 minutes in a 350 degree F oven. The casserole should be lightly browned when it is done. Allow it to stand for 5 or 10 minutes out of the oven before serving.

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