I do love the Chili Rellenos, hate the work. Found this easy way and made a batch last night.

  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can enchilada sauce

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
  2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15-20 minutes. Sprinkle with remaining Jack and Cheddar cheeses, let sit about 5 minutes, and serve.
I've got a good several days of leftovers with this. Sure you could take the time to stuff each chili and batter dip 'em, but this was less than 5 minutes of work.