Chile Relleno Casserole

This is a recipe from my mom. Her description is a little of this, a little of that, no real amounts so I’m guessing at how much of anything is actually in this. You may need to adjust a little. 🙂

2 cans whole roasted chiles, drained and seeds and any stems removed
2 cups cheddar cheese
1/2 cup sliced onion
6-8 eggs
1/2 cup milk
1/4 cup flour

Preheat oven to 350. Spray a 8×8 baking dish with non stick spray. Layer chiles, onions and cheese. Mix together well the eggs, milk and flour and pour over mixture making sure it at least comes up to the top of the chiles if not covering them. Bake for 20-30 minutes or until all the egg is set. Let cool 10 minutes and slice and serve with some salsa, sour cream, avocado or whatever you like.


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