Chile Relleno Casserole for 30

A great way to make rellenos for a crowd!


Use a 2-inch hotel pan.

Fry tortillas to soften. Starting at corners, layer 10-12 in a hotel pan to cover bottom and sides.

Layer chilies, then a layer of thinly sliced cheese. Fry and soften more corn tortillas to cover. Then add chilies and another layer of cheese.

Beat eggs thoroughly, add milk, and pour over, making sure to cover all layers.

Bake at 350º for one hour. Let cool for at least 10 minutes then cut into squares. 4 rows by 8 rows.

Serve with chunky salsa.

NOTES: I buy blocks of cheese and slice them, since pre-shredded cheese has something on it to prevent clumping. It also makes it melt weirdly. I slice as thinly as I can and cover the chiles pretty thoroughly. 

Did you try these already?