Recipe Hatch Green Chile Relleno Casserole

[kaneohegirlinaz]

Hatch Green Chile Relleno Casserole​

Yields 9 generous servings

Ingredients:

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles, split open
4-6 C. shredded Colby Jack Cheese (more or less to your liking)
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crushed with your fingers


Method:

Preheat the oven to 350⁰F

Grease a 9×13 inch pan

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles, reserving 1/2 cup of Cheese for the top

In a bowl, whisk together the Flour with the Baking powder; then whisk in the Milk and Eggs until smooth

Pour this mixture gently into the pan and bake for 30 minutes

Remove from the oven, and pour Green Enchilada Sauce evenly over the top

Sprinkle the Cumin and Oregano on top of the Sauce, and cover with reserved Cheese

Return to oven, and bake an additional 20 min, until the Cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

I made this dish for a Community Potluck and it was gone in a New York Minute!!