Chilies Rellenos Casserole

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)

1 tablespoon butter     

1/2 cup onion (chopped)

8 eggs

1 cup sour cream

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 corn tortillas (5 1/2 in size, cut into sml pieces)

2 cups shredded monterey jack cheese (roughly 8 oz by weight)

sour cream (to serve as garnish)

salsa (to serve as garnish)

 

Preheat oven to 350 F.

Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.

In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.

In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.

Stir in tortilla pieces and cheese then pour over chilies.

Bake 25-30 min or till a knife inserted in the center comes out clean.

Serve immediately w/sour cream & salsa or cool, cover & refrigerate till ready to serve.

 

TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350 F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.