Chili Relleno Casserole starts with a quick and easy Mexican red sauce, comes packed in the middle with chili pepper, cheesy goodness, and ends with a fluffy, golden cloud of baked eggs!
Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
Split the chilis in half lengthwise and take care to remove all of the seeds. Using half of the total chilis, lay them flat, in one layer across the sauce. Then, sprinkle evenly with half of the cheese. Repeat with another layer of chilis, and end with a sprinkle of the remaining cheese. Set aside until ready to use.
Separate the egg whites and the yolks. Add the egg whites to a clean medium-sized mixing bowl and the yolks to a large mixing bowl. Set the bowl of yolks aside.
Using a handheld mixer on medium-high speed, beat the egg whites until they are about 4 times the size, white, and glossy -- about 4 minutes.
Stir the milk, flour, and a 1/4 teaspoon of salt into the egg yolk mixture. Then, fold in the egg whites. Pour the mixture evenly across the top of the casserole and spread to the edges of the dish
Transfer to the oven and bake for 30-35 minutes, until the topping is set and golden brown. Allow to cool slightly, serve, and enjoy!
The Anthony Kitchen