Chile Relleno Souffle

Name: Chile Relleno Souffle
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 20 1/2 cup, 20 serving(s)
Ingredients: 1 (27 ounce) can diced green chilies; 1 lb cheddar cheese, grated; 1 lb monterey jack cheese, grated; 5 eggs; 1 (14 ounce) can evaporated milk; 3 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 (10 ounce) can enchilada sauce

Submitted by IndyEater

"From Lost Valley Ranch!"

Download

photo by John F.

Ready In:: 2hrs 20mins
Ingredients:: 9
Yields:: 20 1/2 cup
Serves:: 20

ingredients

1 (27 ounce) can diced green chilies
1 lb cheddar cheese, grated
1 lb monterey jack cheese, grated
5 eggs
1 (14 ounce) can evaporated milk
3 tablespoons flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground pepper
1 (10 ounce) can enchilada sauce

directions

Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles.
Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well.
In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.