chili rellano casserole


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This was given to me by grandmother. Her and I love to cook and before her passing she gave me the recipe and I make it for my family, co-workers love it when I bring it to pot lucks.


Ingredients You'll Need

1 large can whole green chilie's (I use Ortega)
1 bottle La Victoria Salsa (chunky with cilantro..or your favorite salsa)
1 small can evaporated milk
4 tsps. flour
shredded monterey jack cheese
shredded chedder cheese


Directions

Preheat oven 350 degrees


Coat small square baking pan with Pam or oil.


Cover the bottom of pan with chilies..top with a mixture of both cheeses...spread 1/4 of the jar of salsa...continue this layer until you reach the top of the pan ending with cheese. (I usually make 2 layers).


Combine the flour and evaporated milk and stir until well blended.


Pour over the casserole.


Cook 50 minutes. Remove from oven.


Pour the remaining salsa over the casserole and return to the oven for 10 minutes.


Remove from oven and let sit for 5 minutes before cutting.


This can be served as a main dish or an appetizer. I have used it as a main dish adding refried beans, and a green salad with avacado.


If served as an appetizer it is good served warm or room tempeture.


Questions, Comments & Reviews



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