Cheesy Chile Rellenos Casserole

Cheesy Chile Rellenos Casserole

Serves: 6 servings

1 tablespoon margarine or butter
1 cup chopped onion
2 (4.5-ounce.) cans chopped green chiles, drained
6 ounce. (1-1/2 cups) shredded cheddar cheese*
6 ounce. (1-1/2 cups) shredded monterey jack cheese*
3 eggs
3/4 cup sour cream*
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato

Heat oven to 350°F.

Lightly grease 8 or 9 inch square pan.

Melt margarine in medium skillet over medium-high heat. Add onions: cook and
stir until crisp tender. Stir in green chilies.

Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.

In a small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes.

Spoon egg mixture evenly over cheeses. Sprinkle with tomato.

Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes
out clean.