Chile Relleno Casserole with Beans & Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large eggs3 egg whites1 c. whole milk2 T. cottage cheese6 oz. lowfat shredded Mexican Cheese (Sargento)3 Pasilla chiles3 Anaheim chiles1 1/3 c. Bird's Eye Southwest Blend with Black Beans & CornSalt & Pepper to taste1 1/2 c. Las Palmas Enchilada Sauce
1. Roast peppers over stove top flame until skin blackens and peels off. Fully remove skins and seeds.
2. Spray the bottom of a 9x9 dish with non-stick spray.
3. Line bottom of pan with chile peppers, tearing and overlapping pieces to distribute evenly.
4. Layer Bird's Eye Southwest mixture over chiles.
5. Distribute shredded cheese evenly over corn & bean mixture.
6. Whisk together eggs, egg whites, milk, cottage cheese. Salt & Pepper to taste. Pour over layered ingredients.
6. Bake 45 minutes in a 350 degree oven.
7. Garnish each serving with 1/4 c. enchilada sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
2. Spray the bottom of a 9x9 dish with non-stick spray.
3. Line bottom of pan with chile peppers, tearing and overlapping pieces to distribute evenly.
4. Layer Bird's Eye Southwest mixture over chiles.
5. Distribute shredded cheese evenly over corn & bean mixture.
6. Whisk together eggs, egg whites, milk, cottage cheese. Salt & Pepper to taste. Pour over layered ingredients.
6. Bake 45 minutes in a 350 degree oven.
7. Garnish each serving with 1/4 c. enchilada sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 10.9 g
- Cholesterol: 130.3 mg
- Sodium: 880.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.0 g
- Protein: 16.9 g
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