Junes Chile Relleno Casserole
Ingredients
- 3 cans fire-roasted whole green chiles (21 ounces)
- ½ pound sharp cheddar
- ½ pound Monterey jack
- 3 eggs
- 2 tablespoons flour
- salt & pepper, to taste
- 1 13-oz can evaporated milk
- 1 cup tomato sauce
- 1 cup enchilada sauce
- 3 cups diced cooked beef
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, smashed
- ½ cup pepitas
- ¾ cup raisins
- 1 apple, peeled and diced
- ½ cup beef stock
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