Chili Rellenos Casserole- vegitarian
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.2
- Total Fat: 9.8 g
- Cholesterol: 61.7 mg
- Sodium: 871.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.7 g
- Protein: 16.6 g
View full nutritional breakdown of Chili Rellenos Casserole- vegitarian calories by ingredient
Introduction
uses 2 cups of low fat mexican cheese uses 2 cups of low fat mexican cheeseNumber of Servings: 6
Ingredients
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3 (4 ounce) cans whole green chile peppers, drained
jalepeno pepper, chopped
16 oz low fat mexican cheese
2 eggs, beaten
9 oz fat free evaporated milk
2 tablespoons all-purpose flour
1 (8 ounce) can tomato sauce
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Member Ratings For This Recipe
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