Chile Rellenos Casserole

Name: Chile Rellenos Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16
Ingredients: 20 roasted chiles; 22 oz. of Colby Jack Cheese (Shredded); 6 eggs beaten; 12 oz can of low fat evaporated milk; 1-1/3 cup all-purpose flour; 2 (8 oz) cans of tomatoe sauce add a little water to make18 oz.

(1)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 16

Ingredients

20 roasted chiles22 oz. of Colby Jack Cheese (Shredded)6 eggs beaten12 oz can of low fat evaporated milk1-1/3 cup all-purpose flour2 (8 oz) cans of tomatoe sauce add a little water to make18 oz.

Directions

1. preheat oven to 350 degrees . Spray 2 9x13 inch bakikng dishes with cooking spray.
2. Layer the bottom of each pan with 6 chilis evenly/ Sprinkle 1/4 of the cheese on top of the chili, the add another layer of 6 more chilis. In a bowl mix together eggs, milks, and flour, and pour of the top to the chilis.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomatoe sauce evenly over the top, and sprinkle the top of the pans with remaining cheese. Continue baking another 15 minutes.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 258.9
Total Fat: 14.4 g
Cholesterol: 111.7 mg
Sodium: 549.1 mg
Total Carbs: 17.5 g
Dietary Fiber: 0.8 g
Protein: 5.8 g

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Member Reviews

JESSBLUE22
I got this from allrecipes, also used fresh poblanos and something other than canned enchilada sauce (gross). I used salsa verde and stuffed the peppers with queso fresco using colby to top. Put shaved chicken in half the peppers. Only minus is that the egg filling is a little dense around peppers. - 1/27/11