Chile Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans Diced Chile's1 8oz can Salsa Verde1 8oz package 2% Cheese (Mexican Blend)2 whole eggs2 egg whites1 can Yellow Sweet Corn1 lb cubed or shredded chicken (RAW)1/2 cup Skim Milk2-3 Scallions Diced
Two super easy ways to prepare:
1. Combine all ingredients except 1/4 cheese blend into crock pot or slow cooker. Cook on Low 6 hours or high 4 hours. Add rest of cheese to top and replace lid until cheese is melted.
or
2. Lightly coat chicken in 1/4cup salsa. Bake at 350 degrees until cooked threw. Cube or shred chicken if not already. Once chicken cools add corn, salsa, and chile's. Stir in all but 1/4 cup cheese. In a seperate bowl combine eggs and milk. Pour egg/milk mixture over casserole. Stir well to combine and coat. Bake for another 30-45 min at 375 degrees until eggs cooked threw. Sprinkle with remaining cheese and serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user MEWIEGELE.
1. Combine all ingredients except 1/4 cheese blend into crock pot or slow cooker. Cook on Low 6 hours or high 4 hours. Add rest of cheese to top and replace lid until cheese is melted.
or
2. Lightly coat chicken in 1/4cup salsa. Bake at 350 degrees until cooked threw. Cube or shred chicken if not already. Once chicken cools add corn, salsa, and chile's. Stir in all but 1/4 cup cheese. In a seperate bowl combine eggs and milk. Pour egg/milk mixture over casserole. Stir well to combine and coat. Bake for another 30-45 min at 375 degrees until eggs cooked threw. Sprinkle with remaining cheese and serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user MEWIEGELE.
Nutritional Info Amount Per Serving
- Calories: 215.5
- Total Fat: 4.8 g
- Cholesterol: 119.0 mg
- Sodium: 465.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.3 g
- Protein: 28.0 g
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