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Chile Relleno Casserole

fast.cook's picture
Ingredients
  Corn tortillas 1 Dozen, cut into 2 inch triangles, divided
  Blue ortega chiles 1 Can (10 oz), diced, divided
  Cream of celery soup 1 Can (10 oz)
  Milk 10 Ounce, mixed into soup (1 Soup Can)
  Mild cheddar cheese 8 Ounce, grated, divided (1 Block)
Directions

Preheat oven to 375 degrees.
In a 9 x 13 inch baking dish layer the following: Line bottom with 1/3 of the tortillas, add 1/3 of the chile, cover chiles with 1/3 of the cheese.
Pour 1/3 of the soup mixture over cheese.
Repeat two more layers as above.
Bake 30 minutes, until cheese is bubbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Chili

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