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Chile Relleno Casserole

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Ingredients
  Evaporated skim milk 1 Cup (16 tbs)
  Egg beater 2
  Flour 1⁄3 Cup (5.33 tbs)
  Canned whole green chilies 12 Ounce (Three 4 Ounce Cans)
  Non fat mozzarella cheese 1⁄2 Pound, grated
  Non fat cheddar cheese 1⁄2 Pound, grated
  Canned mexican style stewed tomatoes 14 1⁄2 Ounce (1 can, chunky,Del Monte)
Directions

Preheat oven to 350° F.
Spray a 1 1/2 qt.size casserole dish with a non-fat cooking spray.
Beat evaporated skim milk, Egg Beaters, and flour together until smooth.
Split open chiles, and rinse to remove seeds.
Drain chiles on a paper towel.
Mix cheeses together and reserve one-half cup for topping.
Alternate layers of chiles, cheese, and Egg Beaters mixture in casserole dish.
Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top.
Bake one hour or until done in the center.

Recipe Summary

Method: 
Baked
Ingredient: 
Chili

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.16 g0.8%

Trans Fat 0 g

Cholesterol 94.4 mg31.5%

Sodium 4419.5 mg184.1%

Total Carbohydrates 143 g47.8%

Dietary Fiber 10.8 g43%

Sugars 65.3 g

Protein 139 g278.1%

Vitamin A 111.2% Vitamin C 246.5%

Calcium 219.4% Iron 49.5%

*Based on a 2000 Calorie diet

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Chile Relleno Casserole Recipe