A delightful twist on the classic Chile Relleno, this casserole is easy to make and packed with flavor.
Preheat your oven to 350°F (175°C) and grease a 9x9 baking dish.
Greasing the dish ensures the casserole doesn't stick and makes cleanup easier.
Lay the roasted green chilies flat in the prepared baking dish.
Ensure the chilies cover the bottom evenly for a consistent base.
Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the chilies.
Mix the cheeses together before sprinkling for a more even distribution.
In a mixing bowl, whisk together the milk, flour, salt, and eggs until smooth.
Whisk thoroughly to avoid lumps in the mixture.
Pour the egg mixture over the cheese and chilies in the baking dish.
Pour slowly to ensure the mixture spreads evenly.
Bake in the preheated oven for 30 minutes or until the top is golden and the casserole is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for a few minutes before serving. Enjoy!
Cooling allows the casserole to set, making it easier to slice.
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