Ingredients
-
3
-
2
-
2
-
4
-
1
-
1
-
4
-
1
-
12 - 16
-
1
-
-
-
-
-
Directions
Meatless Chile Rellenos Casserole, From my God Bless Texas e-cookbook, with my variations It originally called for sour cream but use yogurt instead It also called for 1 cup of cooked chicken or turkey pieces, but being a vegetarian I prefer beans Pinto beans would be best here Use any kind of salsa you like, I like Frontera brand salsa verde and would use an entire jar here , From my God Bless Texas e-cookbook, with my variations It originally called for sour cream but use yogurt instead It also called for 1 cup of cooked chicken or turkey pieces, but being a vegetarian I prefer beans Pinto beans would be best here Use any kind of salsa you like, I like Frontera brand salsa verde and would use an entire jar here
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Steps
|
1
Done
|
Line a 9 X 13 Baking Dish With the Green Chiles. |
|
2
Done
|
Layer Both Cheeses Evenly Over the Chiles, Adding Remaining Chiles Over the Cheese Layer. |
|
3
Done
|
in a Bowl, Mix the Flour With About a Tablespoon of the Evaporated Milk With a Whisk to Make a Smooth Paste. |
|
4
Done
|
Mix in the Remaining Evaporated Milk and Yogurt or Sour Cream. |
|
5
Done
|
Beat in the Eggs, One at a Time, and Add the Beans. |
|
6
Done
|
Pour Thix Mixture Over the Chiles and Cheese. |
|
7
Done
|
Bake For 30 Minutes at 350f. |
|
8
Done
|
Pour the Salsa and Crushed Tortilla Chips on Top and Bake 15 More Minutes, With the Broiler on For the Last 5 to Get a Nice Crunchy Top. |
