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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 6.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 326.1 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 9.7 g

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

Submitted by: IGUANAMOMMA

Introduction

A great side dish for dinner or a wonderful breakfast alternative. A great side dish for dinner or a wonderful breakfast alternative.
Number of Servings: 8

Ingredients

    1 cup evaporated skim milk
    4 egg whites
    3 tbsp cornstarch
    3 cans whole green chilies (4oz cans)
    1/2 cup shredded jalepeno jack cheese
    1/2 cup shredded sharp cheddar cheese
    4oz spicy tomato sauce
    4oz regular tomato sauce

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Directions

Preheat oven to 350.
Spray a deep 1 1/2 quart casserole dish with cooking spray. Beat evaporated milk, egg whites and cornstarch until smooth.
Split open chilies, rinse to remove seeds, then drain on a paper towel.
Mix cheeses together and reserve half the mixture for topping.
Alternate layers of chilies, cheese and egg mixture in casserole dish.
Mix both tomato sauces together and pour over the top layer, then sprinkle the reserve cheese over the top.
Bake for 1 hour or until done in the center (the egg white mixture should not be runny)

You may also add shredded pork or carne asada beef or even chicken if desired, however caloric estimates do not include meat.

Number of Servings: 8

Recipe submitted by SparkPeople user THESMPSNSG85.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I added shredded chicken and it was fabulous. My hubby is still raving! Nice low calorie count, too! - 9/21/08

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  • Incredible!
    3 of 3 people found this review helpful
    Definately a 5 star recipe. I added chicken, and made it into a full meal. My husband loves it (and doesn't even realize it's healthy!) - 3/18/07

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  • Very Good
    2 of 2 people found this review helpful
    I really liked this but I wasn't sure if the egg mixture was suposed to be combined and runny, or beat into a foam. I beat it up but then I had way to much. I also added pork. I will make it again but i will probably tweek it a little. Also there was not bake temp so I asumed 350. - 9/12/08

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  • Incredible!
    2 of 2 people found this review helpful
    absolutly wonderful and so easy to make compared to making them one at a time. my husband and brother love them also we have them about once a month. thank you - 9/9/08

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  • 2 of 2 people found this review helpful
    The receipe was great using pepper jack cheese also with the enchilada sauce. My husband is hooked! - 9/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    I made this and used enchilada sauce instead of the tomato sauce for a little kick! Great recipe. Thanks - 9/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    I love this recipe and make it often. So much easier than making chile rellenos. - 3/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    Really nummy. I made it with fresh poblanos and low fat cheese. I whipped the egg batter until foamy (because that's what my aunt used to do with her chile rellenos) and used low sodium tomato sauce and a little cayenne. - 6/4/09

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  • Incredible!
    1 of 3 people found this review helpful
    I think I would enjoy making this one more than the chile rellenos my husband always likes me to make. The other ones are too time consuming and I need dishes that are easy to prepare for this hungry family. - 9/9/08

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  • Incredible!
    1 of 2 people found this review helpful
    Sunnie, in the grocery stores here, the whole chilies are in cans just like the chopped. They look very similar, so maybe you just missed them. I plan to try this recipe! Yum... - 9/9/08

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  • Incredible!
    1 of 2 people found this review helpful
    love it and my family liked the idea for breakfast over the usual am sludge - 9/9/08

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! - 9/24/07

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  • This is an amazing recipe! I sauteed a sliced green bell pepper in water until the pepper was just tender and the water evaporated (adding water as needed) and I added it to the recipe for some extra veggie filling. Next time I will try adding chicken and more veggies. - 7/19/12

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  • Both my husband & my son had seconds. My son--who does not willingly choose leftovers--ate what was left the next day. This will definitely be a keeper. - 7/7/12

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  • 0 of 1 people found this review helpful
    there is no mention of sugar in this recipe. I know that tomato sauce and evap milk both have sugar. What is the reason for this? - 1/25/11

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  • I made it sans tomato sauce and added some homegrown garden tomato salsa instead. Oh and I cut the eggs to only two. I don't care much for that eggy taste! But still a great recipe. Thanks! - 6/29/10

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  • Really enjoyed this this, it went well with taco soup. - 6/13/10

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  • good...couldn't find canned chilies so i used anaheim peppers. Should have cooked them first. They were still kinda hard after cooked. - 10/6/09

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  • 0 of 2 people found this review helpful
    mmmm it sound really good - 4/21/09

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  • 0 of 2 people found this review helpful
    This sounds good. 090316 - 3/16/09

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  • 0 of 3 people found this review helpful
    This sounds great. I can't wait to try it. - 9/9/08

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  • Very Good
    0 of 2 people found this review helpful
    Sounds delicious! - 9/9/08

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  • Good
    0 of 2 people found this review helpful
    I make a very similar version of this recipe, using the whole fresh Anaheim or poblano chiles. This is easy and fast to make, even without the canned chiles! Yummy, vegetarian dish our whole family loves! - 9/9/08

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  • Incredible!
    0 of 2 people found this review helpful
    Sounds great but I'lll make it with real, roasted poblano peppers. - 9/9/08

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  • Very Good
    0 of 2 people found this review helpful
    Make it with REAL, roasted green chilis sometime! - 9/9/08

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