A delightful twist on the classic chile relleno casserole, this recipe is easy to prepare and packed with flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, whisk together the half-and-half cream, eggs, and flour until smooth.
Whisk thoroughly to avoid lumps in the mixture.
Prepare the green chiles by splitting them open, removing seeds, and patting them dry with a paper towel.
Dry chiles prevent excess moisture in the casserole.
Combine the monterey jack and cheddar cheeses in a bowl, reserving a portion for topping.
Mixing the cheeses ensures an even distribution of flavors.
In a greased baking dish, layer half of the green chiles, followed by half of the cheese mixture, and then half of the egg mixture. Repeat the layers.
Layering evenly ensures consistent flavor throughout.
Pour the tomato sauce over the top and sprinkle with the reserved cheese.
Adding cheese on top creates a golden crust.
Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the center is set.
Baking covered initially prevents the top from over-browning.
Let the casserole rest for 10 minutes before serving.
Resting allows the casserole to set, making it easier to slice.
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