I made these for dinner tonight, and they were really delicious. I suppose it's easy to please just two people, but Isaac had never had chili relleno's before, and these babies made a big impression. He stated twice, "These are good." Yes, twice. And he even went back for seconds. I was also watching him from the reflection in our living room window as he made his way to the kitchen to drop off his dish, and watched him sneak a few more bites. So, there you have it. It was pretty simple to make too. I served it with Mexican rice. If I would have had refried beans to dish up with it, I could have closed my eyes and thought I was eating a meal at El Farol.
Chili Relleno Casserole
l lg. can whole green chilis*
l lb. each shredded cheddar and Jack cheese
3 T. flour
l 5 oz. can evaporated milk
l regular size can tomato sauce**
DIRECTIONS: Rinse chilis, remove seeds, slice them open so they lay flat and drain on a paper towel. Make 3 layers of chilis and cheese in a square baking dish (or use more chili's and use an 8x11 pan). Mix flour and milk together with a wisk. Beat the eggs separately and add to milk mixture. Pour over layered chili and cheese and bake at 350 for 30 min. Remove from oven and add another thin layer of cheese and drizzle the tomato sauce over that. Return to oven for 10 min.
*Had a hard time finding a large can of these, so instead ended up buying three (should have bought four) small cans. They are right next to the small cans of diced chiles (and look just like the small can of chilis, except they say "whole" on the can instead of "diced), if that helps you locate them easier at the grocery store.
**I added the sauce to the blender with 1/2 a can of diced tomatoes (that I already had in our fridge) to make it more tomatoey, and added a dash of olive oil, a teaspoon of minced garlic and a shake of salt.