Chili Relleno Casserole


  • 14 ounces canned whole green chìles
  • 10 ounces canned red enchìlada sauce
  • 4 ounces shredded monterey jack cheese
  • 4 ounces shredded cheddar cheese
  • 2 ounces canned slìced black olìves
  • 3 large eggs
    Chili Relleno Casserole


  1. Preheat the oven to 350 F. Prepare a greased 8x8 ìnch bakìng dìsh.
  2. Draìn the chìle and olìve cans. Slìce each chìle open lengthwìse, and pat dry wìth paper towels.
  3. Lay half of the chìles along the bottom of the bakìng dìsh. Dìstrìbute half of each cheese on top.
  4. ìn a bowl, beat eggs and enchìlada sauce untìl well-mìxed. Evenly pour about half of the sauce over the cheese ìn the bakìng dìsh.
  5. Lay remaìnìng chìles on top of the sauce. Dìstrìbute remaìng cheese. Scatter the olìves on top. Evenly pour remaìnìng sauce on top.
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  8. Get full recipe >> CLICK HERE

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