Chile Relleno Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 4.8 g
  • Cholesterol: 119.0 mg
  • Sodium: 465.0 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.0 g

View full nutritional breakdown of Chile Relleno Casserole calories by ingredient
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So easy and tastes like you went out! I love this with wheat tortilla chips too. So yum. So easy and tastes like you went out! I love this with wheat tortilla chips too. So yum.
Number of Servings: 6


    2 cans Diced Chile's
    1 8oz can Salsa Verde
    1 8oz package 2% Cheese (Mexican Blend)
    2 whole eggs
    2 egg whites
    1 can Yellow Sweet Corn
    1 lb cubed or shredded chicken (RAW)
    1/2 cup Skim Milk
    2-3 Scallions Diced


Two super easy ways to prepare:

1. Combine all ingredients except 1/4 cheese blend into crock pot or slow cooker. Cook on Low 6 hours or high 4 hours. Add rest of cheese to top and replace lid until cheese is melted.


2. Lightly coat chicken in 1/4cup salsa. Bake at 350 degrees until cooked threw. Cube or shred chicken if not already. Once chicken cools add corn, salsa, and chile's. Stir in all but 1/4 cup cheese. In a seperate bowl combine eggs and milk. Pour egg/milk mixture over casserole. Stir well to combine and coat. Bake for another 30-45 min at 375 degrees until eggs cooked threw. Sprinkle with remaining cheese and serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user MEWIEGELE.

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