Chile Relleno Casserole with Beans & Corn
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 209.2
- Total Fat: 10.9 g
- Cholesterol: 130.3 mg
- Sodium: 880.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.0 g
- Protein: 16.9 g
View full nutritional breakdown of Chile Relleno Casserole with Beans & Corn calories by ingredient
Introduction
Serves 6. Garnish with warmed enchilada sauce. Serve with tortillas - corn/flour. Serves 6. Garnish with warmed enchilada sauce. Serve with tortillas - corn/flour.Number of Servings: 6
Ingredients
-
3 large eggs
3 egg whites
1 c. whole milk
2 T. cottage cheese
6 oz. lowfat shredded Mexican Cheese (Sargento)
3 Pasilla chiles
3 Anaheim chiles
1 1/3 c. Bird's Eye Southwest Blend with Black Beans & Corn
Salt & Pepper to taste
1 1/2 c. Las Palmas Enchilada Sauce
Directions
1. Roast peppers over stove top flame until skin blackens and peels off. Fully remove skins and seeds.
2. Spray the bottom of a 9x9 dish with non-stick spray.
3. Line bottom of pan with chile peppers, tearing and overlapping pieces to distribute evenly.
4. Layer Bird's Eye Southwest mixture over chiles.
5. Distribute shredded cheese evenly over corn & bean mixture.
6. Whisk together eggs, egg whites, milk, cottage cheese. Salt & Pepper to taste. Pour over layered ingredients.
6. Bake 45 minutes in a 350 degree oven.
7. Garnish each serving with 1/4 c. enchilada sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.
2. Spray the bottom of a 9x9 dish with non-stick spray.
3. Line bottom of pan with chile peppers, tearing and overlapping pieces to distribute evenly.
4. Layer Bird's Eye Southwest mixture over chiles.
5. Distribute shredded cheese evenly over corn & bean mixture.
6. Whisk together eggs, egg whites, milk, cottage cheese. Salt & Pepper to taste. Pour over layered ingredients.
6. Bake 45 minutes in a 350 degree oven.
7. Garnish each serving with 1/4 c. enchilada sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user TLCHEEK.