MEATLESS CHILE RELLENOS CASSEROLE
From my God Bless Texas e-cookbook, with my variations. It originally called for sour cream but I use yogurt instead. It also called for 1 cup of cooked chicken or turkey pieces, but being a vegetarian I prefer beans. Pinto beans would be best here. Use any kind of salsa you like, I like Frontera brand salsa verde and would use an entire jar here.
Provided by the80srule
Categories One Dish Meal
Time 1h10m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 x 13 baking dish with the green chiles.
- Layer both cheeses evenly over the chiles, adding remaining chiles over the cheese layer.
- In a bowl, mix the flour with about a tablespoon of the evaporated milk with a whisk to make a smooth paste.
- Mix in the remaining evaporated milk and yogurt or sour cream.
- Beat in the eggs, one at a time, and add the beans.
- Pour thix mixture over the chiles and cheese.
- Bake for 30 minutes at 350F.
- Pour the salsa and crushed tortilla chips on top and bake 15 more minutes, with the broiler on for the last 5 to get a nice crunchy top.
Nutrition Facts : Calories 431.7, Fat 24.9, SaturatedFat 14.4, Cholesterol 160.9, Sodium 1181.9, Carbohydrate 27, Fiber 6.3, Sugar 4.7, Protein 26.5
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