This easy-to-prepare casserole boasts the
same great taste found in Mexican restaurant-style chile rellenos...and
it is absolutely delicious!
Chile
Relleños Casserole
- 2 (7-ounce) cans whole
green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese - divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can enchilada sauce
- Preheat oven to 325°F (160°C).
- Grease a 13 x 9 x 2-inch
baking pan and line the chiles on the bottom of pan. Sprinkle
3 1/2 cups cheese evenly over chilies. Set aside.
- In a medium mixing bowl,
beat with electric mixer the eggs, milk, flour, salt and pepper.
Pour over chili/cheese mixture.
- Bake for 45 minutes; remove
from oven and pour enchilada sauce over top and bake for additional
15 minutes. Remove from oven and sprinkle remaining 1 cup cheese
over top and return to oven until cheese melts, about 1 minute
or less.
- Allow casserole to set
at least 5 minutes before serving.
Makes 8 servings.
Nutritional Information
Per Serving (1/8 of recipe): 344.3 calories; 62% calories from
fat; 23.9g total fat; 167.2mg cholesterol; 1205.8mg sodium; 236.5mg
potassium; 10.7g carbohydrates; 1.3g fiber; 4.2g sugar; 9.3g
net carbs; 21.6g protein.
Copyright Hope Pryor, please
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