Chile Relleno Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.4
  • Total Fat: 14.6 g
  • Cholesterol: 70.5 mg
  • Sodium: 1,419.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 30.0 g

View full nutritional breakdown of Chile Relleno Casserole calories by ingredient
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WW 8pts per serving WW 8pts per serving
Number of Servings: 6


    1 lb 93% lean ground beef
    1/4 cup homemade taco seasoning (or 1 packet store bought)
    3 cans (7oz) whole green chiles
    1 1/2 cups shredded 2% Mexican cheese blend, divided
    3/4 cup egg substitute
    2 Tbsp flour
    1 cup evaporated milk
    1 can (10oz) enchilada sauce, red or green


Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat. Add taco seasonion, and stir to combine.

Drain chiles and cut a slit down the site of each pepper so that it spreads flat. Arrange half of the chile peppers on the bottom of a 9x13 inch baking dish coated with cooking spray. Sprinkle with 1/2 cup cheese and top with the meat mixture. Sprinkle the meat mixture with another 1/2 cup of cheese, followed by the remaining chile peppers.

In a medium bowl, combine the eggs, flour, milk, and garlic powder, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.

Bake for 25 minutes. Remove from oven and pour enchilada sauce over top. Bake for another 15 minutes, then sprinkle the remaining cheese on top and bake until cheese is melted, about 5 more minutes.

Remove from oven and let cool for about 5 minutes before cutting.

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