Get ready to indulge in the most epic casserole extravaganza of your life!

Today, we’re diving into the world of chili relleno, and trust me, you won’t want to miss this!. No more boring, bland meals!

Imagine a dish that’s loaded with flavor, easy to prepare, and perfect for a busy weeknight or a special occasion. That’s exactly what you get with this mouth-watering chili relleno casserole.

First, preheat your oven to 350 degrees F (175 degrees C). While that’s heating up, grease a 9×13-inch baking dish with some cooking spray. Don’t be shy, make sure to cover the entire dish!

Now it’s time to start building our casserole. Evenly layer 1 can of chile peppers in the bottom of the prepared baking dish. You can’t go wrong with a good layer of peppers!

Sprinkle half of the Jack and Cheddar cheeses over the peppers, then cover with the remaining chile peppers. Yes, you read that right – more peppers!

In a separate bowl, mix together eggs, evaporated milk, and flour. Add a splash of milk to thin the mixture to your desired consistency. Pour this egg mixture over the peppers in the baking dish.

Pop that dish into the oven and bake for 25 minutes. While that’s baking, get your tomato sauce or enchilada sauce ready. You can use either one, it’s up to you!

After 25 minutes, pour the tomato sauce evenly over the top of the casserole. Continue baking for 15 more minutes. You’re getting close!

Turn on your broiler and sprinkle the remaining Jack and Cheddar cheeses over the top of the casserole. Place the dish under the broiler until the cheese is melted and bubbly, about 2-3 minutes.

And that’s it! Your chili relleno casserole is ready to devour. Serve it up and enjoy the ooey-gooey cheesy goodness.