Chile relleno casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.3
  • Total Fat: 22.1 g
  • Cholesterol: 189.4 mg
  • Sodium: 1,809.1 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 22.9 g

View full nutritional breakdown of Chile relleno casserole calories by ingredient
Submitted by:

Number of Servings: 8


    1 1/2 c. evaporated skim milk
    5 eggs
    1/2 c. all-purpose flour
    3 (7 oz.) whole can chilies
    1/2 lb. Jack cheese, grated
    1/2 lb. sharp cheddar cheese, grated
    8 oz. tomato sauce


Preheat oven to 350 degrees.
Spray casserole dish (9x13) with vegetable oil cooking spray.
Beat evaporated skim milk, eggs and flour together until smooth.
Split open chilies and rinse to remove seeds. Drain on paper towel (these steps will lower the sodium content by quite a bit, but I don't know how to calculate that).

Mix cheeses together and reserve 1/2 cup for topping.
Alternate layers of chiles, cheese and egg mixture in casserole dish.
Pour tomato sauce over top layer and sprinkle with reserved cheese.
Bake 1 hour or until done in center.

Try adding a can of vegetarian refried beans for additional protein and fiber.

Number of Servings: 8

Recipe submitted by SparkPeople user BNOMED.

TAGS:  Fish | Mexican | Mexican Fish |

Rate This Recipe