Chili Renellos Casserole

By: Shelia Summers
Cook 50 Minutes
6 Servings
  • 2 large eggs
  • 3 tablespoons flour
  • 2 12 oz. cans evaporated milk
  • 4 4 oz cans whole chilis drained, seeds removed
  • 12 oz. cheddar cheese grated, divided
  • 12 oz. Montery Jack cheese grate, divided
  • 1 8 oz. Tomato Sauce
  1. Preheat oven to 350 degrees.
  2. In mixing bowl, blend eggs and flour until smooth.
  3. Add evaporated milk to egg-flour mixture and mix well. Set aside.
  4. In a greased 9×13 baking dish layer 2 cans of the drained chilies, then layer 1/2 of the cheddar cheese, layer the remaining chilies, then layer the remaining cheddar cheese.
  5. Top with 1/2 of the Monterey Jack cheese.
  6. Pour egg-flour mixture over the cheese and chili layers.
  7. Bake at 350 degrees of 25 minutes.
  8. Remove from oven. Sprinkle with remaining Monterey Jack cheese. Top with tomato sauce.
  9. Return to oven and bake for an additional 25 minutes.
  10. Remove from oven and allow to set for 10-15 minutes before serving.

This cheesy delicious dish is excellent as leftovers heated in the microwave. It also freezes well.


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