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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.7
  • Total Fat: 9.4 g
  • Cholesterol: 70.8 mg
  • Sodium: 616.9 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 32.0 g

View full nutritional breakdown of Chili Relleno Casserole calories by ingredient
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Chili Relleno Casserole

Submitted by: BONNIEBELLE2

Introduction

This recipe is a combination of the EFL Chili Relleno Casserole and my favorite Mexican restaurant's dish. This recipe is a combination of the EFL Chili Relleno Casserole and my favorite Mexican restaurant's dish.
Number of Servings: 4

Ingredients

    3 large poblano peppers, roasted, peeled and seeded
    9 oz. Extra Lean Ground Beef

    1/4 large onion, diced
    1/3 C Enchilada Sauce
    4 oz. Mexican style Melting Cheese
    1 1/4 C Egg substitute, liquid (Egg Beaters),
    1/2 C Horizon Organic Fat Free Milk,
    1/2 C Bisquick Heart Healthy Baking Mix

Directions

Preheat oven to 350 degrees. Grease 11 X 7 baking dish.

Roast, peel and seed peppers, make a slit down center. and place in baking dish. Saute ground beef and onions until browned, drain add in Enchilada Sauce. Divide evenly and stuff peppers with ground beef mixture. Divide Cheese and lay a slice of cheese over beef mixture. Close up peppers.

Beat egg beaters, milk, and Bisquick until mixed and pour over peppers in baking dish.

Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cut into 4 portions and top with salsa or Enchilada sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user BONNIEBELLE2.






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