Recipe by Monya Heath Williams
"This is a quick and delicious dinner. My husband loves it."
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2 (7 ounce) cans
whole green chiles, drained
shredded Cheddar cheese
1 1/2 (5 ounce) cans
shredded Monterey Jack cheese
2 (10 ounce) cans
green enchilada sauce
SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!
It is more of a dip then a casserole meal. Taste was good though.
OH MY! This is awesome. Im not a great cook, but Im very picky with taste! I try lots of recipes off here and most are ok-good. This is YUMMY. Its perfectly hot, great texture- I am on a diet and had to have a second plate. Only suggestion is if you like a little crispy cheese cook a little longer. Great JOB BON BON!
This casserole was amazing!!! I already bought the ingredients to make it again. I did cut the cheese in 1/2 though, and it was very cheesy and delicious!
Absolutely delicious!! My Mom and I made this for my Dad. He loves Chili Rellenos. We did a few things differently. We used 12 fresh Anaheim chilis that we sliced, roasted and skinned. I also seasoned the milk mixture with a little onion powder, garlic powder and a pinch of salt and pepper.
Dad said it was the best he's had! It was delicious.
Very yummy and easy! I added shredded rotisserie chicken to make it more of a complete meal. Serve with salsa, sour cream and guacamole for toppings. The measurements weren't right...needed more green chiles.
I cut this recipe in 1/2, baked in an 8 inch square glass pan but otherwise made it exactly like published. Delicious! Cut in 9 squares and, using restraint, my husband & I ate 6 of them!
I make a similar casserole that everyone always raves about. This one sounds really good too and I did get some good ideas to incorporate into my own recipe....thanks for the post!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Relleno Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 377
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