Chile Rellenos Casserole

I am not a chile head by any means, but I love the flavor of green chiles and will use them any way I can. This is a great casserole that goes together in no time and has really deep flavor.  

Ingredients:

1 (15 ounce) can Spanish rice with peppers and onions

1 cup milk
1 cup egg substitute
1/3 cup flour
1 teaspoon salt (or to taste)
3 cans whole green chiles
1 cup shredded Monterey jack cheese
½ cup shredded cheddar cheese
1 (10 ounce) can enchilada sauce (mild or hot-your choice)

Toppings:
Sour cream
Chopped green onions

Directions: Preheat oven to 350 degrees F. Spray a 1.5 or 2 quart casserole with cooking spray. Spoon the Spanish rice in a mixing bowl. Whisk in the milk, egg substitute, flour and salt. Open the chiles up lengthwise and remove seeds, if any. Drain the chiles on a paper towel.

In a bowl, mix the cheeses together. Scoop out ½ cup and reserve to top the casserole. Layer rice mixture, green chiles and cheese in the casserole several times, ending with the last of the green chiles. Top with the enchilada sauce and then the reserved cheese and bake one hour (if you are using a shallow casserole- 1 hour and 20 minutes if you are using a deep casserole dish) or until the casserole is brown around the edges and the center doesn’t jiggle.

Top as you like and serve with corn and/or tortilla chips. Maybe some black beans or jicama slaw??

Get creative on me: Not hot enough for you? Switch out the plain jack cheese for pepper jack and add some hot sauce. Maybe you’d like to add some corn and/or sliced black olives.