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This easy-to-prepare casserole boasts the same great taste found in Mexican restaurant-style chile rellenos.

Chile Rellenos Casserole

2 (7-ounce) cans whole green chilies, split and seeded
4 cups shredded Monterey Jack cheese
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can enchilada sauce

1. Preheat oven to 325*F (160*C).
2. Grease a 13 x 9 x 2-inch baking pan and line the chilies on the bottom of pan. Sprinkle the cheese evenly over chilies. Set aside.
3. In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chili/cheese mixture.
4. Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes.

Serves 8.

Nutrition Facts (per serving: 1/8 serving of casserole): 318.0 calories; 61% calories from fat; 21.8g total fat; 160.9mg cholesterol; 1168.0mg sodium; 230.8mg potassium; 10.6g carbohydrates; 1.3g fiber; 4.2g sugar; 9.3g net carbs; 19.8g protein.

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