Chile Relleno Casserole & Sour Cream Rice
 
 
Author:
Serves: 8
Ingredients
  • Chile Relleno Casserole
  • 16 oz. shredded Monterey Jack cheese
  • 16 oz. shredded Cheddar Cheese
  • 2 (8 oz) cans whole green chiles (You may need more. I halved this recipe and still used 2 cans)
  • 4 eggs, separated
  • 1 Tbsp. flour
  • ⅔ C. evaporated milk
  • salt and pepper to taste
  • Sour Cream Rice
  • 2 to 2½ C. cooked rice
  • 4 oz. can diced green chiles
  • 8 oz. shredded Cheddar or Monterey Jack cheese
  • 16 oz. sour cream
Directions
  2. Sprinkle both cheeses into a lightly greased 9x13 casserole pan. Arrange chiles over cheese; set aside.
  3. Beat egg yolks in a bowl; gradually beat in flour and milk.
  4. In another bowl, beat egg whites until fluffy; stir into yolk mixture. Add salt and pepper to taste. Drizzle egg mixture over chiles. Bake uncovered at 325 degrees for 50 minutes or until eggs are set.
  5. Let stand several minutes before serving. Makes 8 servings.
  6. for the Sour Cream Rice
  7. Combine all ingredients in a bowl; stir well.
  8. Spoon mixture into a buttered 2 qt. casserole dish.
  9. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly. Serves 6 to 8.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chile-relleno-casserole-sour-cream-rice/