Chile relleno casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 c. evaporated skim milk5 eggs1/2 c. all-purpose flour3 (7 oz.) whole can chilies1/2 lb. Jack cheese, grated1/2 lb. sharp cheddar cheese, grated8 oz. tomato sauce
Preheat oven to 350 degrees.
Spray casserole dish (9x13) with vegetable oil cooking spray.
Beat evaporated skim milk, eggs and flour together until smooth.
Split open chilies and rinse to remove seeds. Drain on paper towel (these steps will lower the sodium content by quite a bit, but I don't know how to calculate that).
Mix cheeses together and reserve 1/2 cup for topping.
Alternate layers of chiles, cheese and egg mixture in casserole dish.
Pour tomato sauce over top layer and sprinkle with reserved cheese.
Bake 1 hour or until done in center.
Try adding a can of vegetarian refried beans for additional protein and fiber.
Number of Servings: 8
Recipe submitted by SparkPeople user BNOMED.
Spray casserole dish (9x13) with vegetable oil cooking spray.
Beat evaporated skim milk, eggs and flour together until smooth.
Split open chilies and rinse to remove seeds. Drain on paper towel (these steps will lower the sodium content by quite a bit, but I don't know how to calculate that).
Mix cheeses together and reserve 1/2 cup for topping.
Alternate layers of chiles, cheese and egg mixture in casserole dish.
Pour tomato sauce over top layer and sprinkle with reserved cheese.
Bake 1 hour or until done in center.
Try adding a can of vegetarian refried beans for additional protein and fiber.
Number of Servings: 8
Recipe submitted by SparkPeople user BNOMED.
Nutritional Info Amount Per Serving
- Calories: 356.3
- Total Fat: 22.1 g
- Cholesterol: 189.4 mg
- Sodium: 1,809.1 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.5 g
- Protein: 22.9 g
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