CHILI RELLENO CASSEROLE

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Chili Relleno Casserole image

Make and share this Chili Relleno Casserole recipe from Food.com.

Provided by Debbie R.

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

12 ounces canned whole green chilies
1 cup fat-free evaporated milk
4 egg whites
1/3 cup flour
8 ounces lowfat monterey jack cheese, shredded
8 ounces low-fat cheddar cheese, shredded
8 ounces tomato sauce

Steps:

  • Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
  • Beat together milk, egg whites and flour until smooth. Set aside.
  • In another bowl, combine cheeses. Reserve 1/2 cup for topping.
  • To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
  • Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

Nutrition Facts : Calories 319.7, Fat 15.2, SaturatedFat 9.4, Cholesterol 45.3, Sodium 735.4, Carbohydrate 19.5, Fiber 1.6, Sugar 9.9, Protein 27

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