Thursday, July 16, 2009


This is GOOD stuff. And EASY. And very CHEESY. And not the least bit vegan. Not sure where I found this one, but I'm glad I tried it. Sydney and Tim both liked it. And Sam liked it one bite, but not the next. It's a start... It was also good for breakfast!! (I'm not too sure about the nutritional facts at the end. There's an awful lot of cheese for less than 400 calories.)

Chile Relleno Casserole

Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour
Servings: 6

2 (7 ounce) cans whole green chile peppers, drained & diced
8 ounces Cheddar cheese, shredded

3 eggs, beaten
1 (5 oz. ounce) can evaporated milk
2 tablespoons all-purpose flour
½ can green enchilada sauce (the small can)
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8-inch baking dish w/ cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Cheddar cheeses, and cover w/ remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Cheddar cheeses, and serve.

Nutrition Information
Servings Per Recipe: 6
Calories: 387

Amount Per Serving (not accurate because I halved the cheese and added an egg and changed from tomato sauce to enchilada)
* Total Fat: 27.6g
* Cholesterol: 148mg
* Sodium: 1449mg
* Total Carbs: 12g
* Dietary Fiber: 1.4g
* Protein: 23.9g


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