Chile Rellenos Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 258.9
  • Total Fat: 14.4 g
  • Cholesterol: 111.7 mg
  • Sodium: 549.1 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Chile Rellenos Casserole calories by ingredient
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I made this for my Husbands Birthday, the family loved it. I got it from, and tweeked it. I made this for my Husbands Birthday, the family loved it. I got it from, and tweeked it.
Number of Servings: 16


    20 roasted chiles
    22 oz. of Colby Jack Cheese (Shredded)
    6 eggs beaten
    12 oz can of low fat evaporated milk
    1-1/3 cup all-purpose flour
    2 (8 oz) cans of tomatoe sauce add a little water to make18 oz.


1. preheat oven to 350 degrees . Spray 2 9x13 inch bakikng dishes with cooking spray.
2. Layer the bottom of each pan with 6 chilis evenly/ Sprinkle 1/4 of the cheese on top of the chili, the add another layer of 6 more chilis. In a bowl mix together eggs, milks, and flour, and pour of the top to the chilis.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomatoe sauce evenly over the top, and sprinkle the top of the pans with remaining cheese. Continue baking another 15 minutes.

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Member Ratings For This Recipe

  • I got this from allrecipes, also used fresh poblanos and something other than canned enchilada sauce (gross). I used salsa verde and stuffed the peppers with queso fresco using colby to top. Put shaved chicken in half the peppers. Only minus is that the egg filling is a little dense around peppers. - 1/27/11

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