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Chile Relleno Casserole Recipe
|Corn tortillas||1 Dozen, cut into 2 inch triangles, divided|
|Blue ortega chiles||1 Can (10 oz), diced, divided|
|Cream of celery soup||1 Can (10 oz)|
|Milk||10 Ounce, mixed into soup (1 Soup Can)|
|Mild cheddar cheese||8 Ounce, grated, divided (1 Block)|
Serving size: Complete recipe
Calories 2384 Calories from Fat 843
% Daily Value*
Total Fat 103 g158%
Saturated Fat 56.8 g283.9%
Trans Fat 0 g
Cholesterol 268.4 mg
Sodium 5456.1 mg227.3%
Total Carbohydrates 272 g90.6%
Dietary Fiber 18.6 g74.5%
Sugars 17.8 g
Protein 91 g181.9%
Vitamin A 70.9% Vitamin C 142.9%
Calcium 238% Iron 56.3%
*Based on a 2000 Calorie diet
In a 9 x 13 inch baking dish layer the following: Line bottom with 1/3 of the tortillas, add 1/3 of the chile, cover chiles with 1/3 of the cheese.
Pour 1/3 of the soup mixture over cheese.
Repeat two more layers as above.
Bake 30 minutes, until cheese is bubbling.