Chile Relleno Casserole (lightened Up Slightly)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (27 ounce) can whole green chilies
• 12 ounces reduced-fat monterey jack cheese
• 4 ounces longhorn cheese, can substitute medium cheddar
• 2 scallions, and green parts sliced
• 1 cup low-fat milk
• 3 eggs
• 1/3 cup flour
• salt
• pepper
• 1/4 teaspoon garlic powder
• 4 ounces mexican tomato sauce, with chiles

Recipe

• 1 preheat oven to 350°f prepare a 9x13 pan by spraying it with vegetable oil spray.
• 2 drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
• 3 slice cheese into very thin slices. they don't have to be even and it's okay if they crumble a bit.
• 4 place a layer of chiles into the bottom of the pan. they don't have to cover completely. cover with a layer of cheese (mix and yellow) and a sprinkle of scallions. repeat this, reserving a few cheese slices and scallions for the top of the casserole.
• 5 stir together milk, eggs, and flour. season with a little bit of salt and pepper and the garlic powder. pour this over the layered mix.
• 6 bake in the preheated 350f oven for 25-30 minutes. it's done when it doesn't wiggle when shaken, it won't brown very much.
• 7 remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. bake 3-5 more minutes, until cheese begins to melt.
• 8 let this stand at room temperature for about 5 minutes before serving.