Friday, December 6, 2013

Rabbit & Chili Rellenos Casserole

2 c  cooked, shredded rabbit
2 (7 ounce) cans whole green chilies, drained
 8 ounces Monterey Jack cheese, shredded
8 ounces sharp  Cheddar cheese,shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 T all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce
Chopped green onions

Preheat oven to 350 degrees.  Spray a 9x13-inch baking dish with cooking spray.
 Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, spread shredded rabbit evenly over top, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, green onions, and serve.

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