Chili Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 onion choppedevoo 1 tblsp1/2 lb ground turkey1/2 lb ground beef4 (7 ounce) cans whole green chile peppers, drained8 ounces Monterey Jack cheese, shredded8 ounces Longhorn or Cheddar cheese, shredded4 eggs, beaten1 (5 ounce) can evaporated milk2 tablespoons all-purpose flour1 (14 ounce) can enchilada sauce2-4 cloves of garlic mincedsalt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Heat a pan with your tblsp of EVOO and add your chopped onion. Cook until just beginning to brown a bit (the browning will add flavor but you don't want your onion ALL browned.
3. Add your meat and brown meat. Add your garlic and cook a minute or so longer and set aside.
4. Get your pan and lay 12 oz of the chilies across the bottom of the pan. (make sure to spray it with a nonstick spray first). Add half your meat/onion mixture, sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. Repeat with meat and cheese.
5. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
6. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses and broil for a few minutes (if desired, you can also just add the cheese without broiling), and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
2. Heat a pan with your tblsp of EVOO and add your chopped onion. Cook until just beginning to brown a bit (the browning will add flavor but you don't want your onion ALL browned.
3. Add your meat and brown meat. Add your garlic and cook a minute or so longer and set aside.
4. Get your pan and lay 12 oz of the chilies across the bottom of the pan. (make sure to spray it with a nonstick spray first). Add half your meat/onion mixture, sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. Repeat with meat and cheese.
5. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
6. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses and broil for a few minutes (if desired, you can also just add the cheese without broiling), and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 13.4 g
- Cholesterol: 117.5 mg
- Sodium: 349.8 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.5 g
- Protein: 16.4 g
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