Chile Relleno Soufflé Recipe

One serving shows layers of filling Heat oven to 400 degrees F. Spray the bottom and especially the sides of an 11" x 7" x 1.5" oblong or 9" x 9" Pyrex baking dish (2 quart capacity).

Pour 7 ounces (7/8 cup) of green enchilada sauce into bottom of prepared baking dish; pour remaining 3 ounces of sauce into a small micro-waveable serving pitcher (which will be heated and served with baked souffle.)

Beat egg whites with salt until stiff peaks form.

In a smaller bowl whisk egg yolks with flour for 1 minute. Fold egg yolks into egg whites throughly.

Spread 1/2 of egg mixture over green enchilada sauce in baking dish, speading evenly.

Cut a slit lengthwise in each canned green chile, spread open, then arrange chiles over egg mixture in pan (if using fresh chiles be sure to remove seeds, membranes and stems)

Arrange cheese slices over chiles, then top with remaining egg white mixture, spreading evenly.

Bake 20 minutes until golden brown on top.

Serve immediately with reserved heated enchilada sauce.