Chili Rellenos Casserole- vegitarian

(3)
  • Number of Servings: 6
Ingredients
3 (4 ounce) cans whole green chile peppers, drainedjalepeno pepper, chopped16 oz low fat mexican cheese2 eggs, beaten9 oz fat free evaporated milk2 tablespoons all-purpose flour1 (8 ounce) can tomato sauce
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MZ_NO_ROLLS.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 219.2
  • Total Fat: 9.8 g
  • Cholesterol: 61.7 mg
  • Sodium: 871.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 16.6 g

Member Reviews
  • NICKITTY
    Your recipe calls for "16 oz low fat mexican cheese" but the nutrition calculates from 2 cups of cheese which is 8 oz. If 16 oz of cheese is used, it adds ~100 calories per serving.

    I madeover the recipe and it was very good: http://recipes.sparkpeople.com/recipe-deta
    il.asp?recipe=1897317 - 12/7/11
  • CD12313855
    Are you supposed to use the dry evaporated milk powder or rehydrate it? - 7/15/12
  • GO65BOY
    Super simple meal that tastes great. I would reccomend this for sure. - 11/21/11
  • MYHNYMYBB
    This is really good, I added some Tapatio sauce to the tomato sauce to give it a little kick, then topped it with sliced avocado and plain greek yogurt. Diced chicken breast would be very good in it as, if you didn't need it to be totally vegetarian. - 10/9/11