Chili Rellenos Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cans (4 oz) whole green chilies, drained4 oz reduced fat Monterey jack cheese1 1/4 c. egg substitute1/2 c flour1/2 c skim milk1/2 c reduced fat cheddar cheese, shredded1 tsp. chili powder2 green onions, sliced1/2 c salsareduced fat sour cream
Makes 4 servings
1. Preheat over to 350 F
2. Lightly coat an 11" x 7" baking dish with cooking spray.
3. Lay whole green chilies out on paper towels. Slice Monterey jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.
4. In a medium mixing bowl, whisk together egg substitute, flour and milk. Pour egg mixture over chilies in baking dish.
5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out "clean."
7. Cut into 4 portions and top with salsa and sour cream if desired. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BEACHDOG1.
1. Preheat over to 350 F
2. Lightly coat an 11" x 7" baking dish with cooking spray.
3. Lay whole green chilies out on paper towels. Slice Monterey jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.
4. In a medium mixing bowl, whisk together egg substitute, flour and milk. Pour egg mixture over chilies in baking dish.
5. Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.
6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out "clean."
7. Cut into 4 portions and top with salsa and sour cream if desired. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BEACHDOG1.
Nutritional Info Amount Per Serving
- Calories: 346.5
- Total Fat: 18.1 g
- Cholesterol: 48.1 mg
- Sodium: 823.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.9 g
- Protein: 27.0 g
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