Chilie Relleno Casserole

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4.4 of 5 (37)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 6.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 326.1 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Chilie Relleno Casserole calories by ingredient
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Introduction

A great side dish for dinner or a wonderful breakfast alternative. A great side dish for dinner or a wonderful breakfast alternative.
Number of Servings: 8

Ingredients

    1 cup evaporated skim milk
    4 egg whites
    3 tbsp cornstarch
    3 cans whole green chilies (4oz cans)
    1/2 cup shredded jalepeno jack cheese
    1/2 cup shredded sharp cheddar cheese
    4oz spicy tomato sauce
    4oz regular tomato sauce

Directions

Preheat oven to 350.
Spray a deep 1 1/2 quart casserole dish with cooking spray. Beat evaporated milk, egg whites and cornstarch until smooth.
Split open chilies, rinse to remove seeds, then drain on a paper towel.
Mix cheeses together and reserve half the mixture for topping.
Alternate layers of chilies, cheese and egg mixture in casserole dish.
Mix both tomato sauces together and pour over the top layer, then sprinkle the reserve cheese over the top.
Bake for 1 hour or until done in the center (the egg white mixture should not be runny)

You may also add shredded pork or carne asada beef or even chicken if desired, however caloric estimates do not include meat.

Number of Servings: 8

Recipe submitted by SparkPeople user THESMPSNSG85.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I added shredded chicken and it was fabulous. My hubby is still raving! Nice low calorie count, too! - 9/21/08

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  • Incredible!
    3 of 3 people found this review helpful
    Definately a 5 star recipe. I added chicken, and made it into a full meal. My husband loves it (and doesn't even realize it's healthy!) - 3/18/07

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  • Very Good
    2 of 2 people found this review helpful
    I really liked this but I wasn't sure if the egg mixture was suposed to be combined and runny, or beat into a foam. I beat it up but then I had way to much. I also added pork. I will make it again but i will probably tweek it a little. Also there was not bake temp so I asumed 350. - 9/12/08

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  • Incredible!
    2 of 2 people found this review helpful
    absolutly wonderful and so easy to make compared to making them one at a time. my husband and brother love them also we have them about once a month. thank you - 9/9/08

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  • 2 of 2 people found this review helpful
    The receipe was great using pepper jack cheese also with the enchilada sauce. My husband is hooked! - 9/9/08

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