Chile Relleno Casserole Recipes

I modified the following recipe to add some protein, using what I already had on hand. Chicken or taco meat or any other meat would be good, too.
http://recipes.sparkpeople.com/rec
ipe-detail.asp?recipe=395960

It is easy to make, and easy to eat!

This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser
ole.html

So easy and tastes like you went out! I love this with wheat tortilla chips too. So yum.

Serves 6. Garnish with warmed enchilada sauce. Serve with tortillas - corn/flour.

from NMSU card I got at Hatch Chile Festival

Tastes like the fried ones, but much healthier!

A delicious substitution for this Mexican favorite!

I modified this into a lowfat low carb breakfast main dish. It is great for leftovers as well. Garnish with fresh tomatoes, salsa and fresh cilantro.

Jeanette's recipe

This version was made with only 8 eggs: it is better if you use a full 10-12.
The heat in the green chiles is minimal when they are canned without seeds, but you can kick it up or down depending on your salsa selection. I like a plain medium-heat chunky salsa.
This has been one of my favorite foods since early childhood, when my father used to make it for Rose Bowl parade parties in Pasadena, and it was always my Birthday-Dinner request.-- I hope that you enjoy it!

A great Mexican style casserole that can easily be turned into a dip if the chicken, tortillas and chiles are small enough.

This is a really yummy lowfat recipe. I serve it with spanish rice made and refried beans. Delicious!

WW 8pts per serving

Healthier version of a Tex-Mex favorite