Chile Relleno Casserole with Spanish Rice

Name: Chile Relleno Casserole with Spanish Rice
Yield: serves 10 to 12
Ingredients: Oil or cooking spray; 2 (27-ounce) cans whole green chiles; 4 cups mixed grated Cheddar and Jack cheeses; 3 eggs; 2 tablespoons flour; 1 1/2 cups milk; 1 large onion; 3 cloves garlic; 2 tablespoons canola oil; 2 (15-ounce) cans diced tomatoes; 2 teaspoons Mexican seasoning; 2 cups white rice; 4 cups water

December 14, 2011

Although this isn’t chile rellenos in their traditional form, it’s actually even better because it’s way easier and just as tasty. This is good for parties because you can make everything ahead of time, then just put the casserole in the oven and reheat the rice before serving.

Recipe notes

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