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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.1
  • Total Fat: 9.2 g
  • Cholesterol: 25.2 mg
  • Sodium: 838.9 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 19.7 g

View full nutritional breakdown of Puffy Chile Rellenos Casserole (Low-fat) calories by ingredient
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Puffy Chile Rellenos Casserole (Low-fat)

Submitted by: SRWOODSY

Introduction

Love this recipe. Might be good made with added chicken or beef. Got it out of Taste of Home Magazine. Can't remember which month and year. Comment says: Here's a wonderful zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. Don't remember where I got the recipe but I've enjoyed this layered brunch entree for years. -- Marilyn Morey of Mallard, Iowa. Love this recipe. Might be good made with added chicken or beef. Got it out of Taste of Home Magazine. Can't remember which month and year. Comment says: Here's a wonderful zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. Don't remember where I got the recipe but I've enjoyed this layered brunch entree for years. -- Marilyn Morey of Mallard, Iowa.
Number of Servings: 12

Ingredients

    6 cans (4 oz each) whole green chilies, drained
    8 flour totillas (6-inch), cut into 1-inch strips
    2 c. (8 oz.) shredded part-skim mozzarella cheese
    2 c. (8 oz) shredded reduced fat cheddar cheese
    3 c. egg substitute
    3/4 c. fat-free milk
    1/2 t. garlic powder
    1/2 t. ground cumin
    1/2 t. pepper
    1/4 t. salt

Directions

Using plastic gloves to protect your hands from the hot peppers, cut along one side of each chili and open to lie flat. (Also avoid touching your face!) Coat a 13x9 in baking dish with non stick spray. Layer 1/2 the chilies, tortilla strips, mozzarella and cheddar cheeses in a prepared dish. Repeat layers. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper, and salt. Pour over cheese. Sprinkle with paprika. Bake, uncovered, at 350 for 40-45 min. or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 min. before cutting. Serve with salsa.

Number of Servings: 12

Recipe submitted by SparkPeople user SRWOODSY.






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