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Chile Relleno Casserole

Healthycooking's picture
  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)

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.

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