It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!
Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
Pour the egg mixture evenly over the cheese and chiles.**
Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
Let set for about 5 minutes and then serve!
*You can use cream or half and half in place of the evaporated milk!**At this point, you can cover and refrigerate overnight! You might have to bake a couple minutes longer since it starts out cold. KETO VERSION: You can make this recipe if you are on the Keto diet! Replace the evaporated milk with cream, and replace the flour with almond flour. Thanks to my cousin Misty who tested this out!