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Chile Relleno Casserole Recipe
|Evaporated skim milk||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Canned whole green chilies||12 Ounce (Three 4 Ounce Cans)|
|Non fat mozzarella cheese||1⁄2 Pound, grated|
|Non fat cheddar cheese||1⁄2 Pound, grated|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (1 can, chunky,Del Monte)|
Serving size: Complete recipe
Calories 1181 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.16 g0.8%
Trans Fat 0 g
Cholesterol 94.4 mg
Sodium 4419.5 mg184.1%
Total Carbohydrates 143 g47.8%
Dietary Fiber 10.8 g43%
Sugars 65.3 g
Protein 139 g278.1%
Vitamin A 111.2% Vitamin C 246.5%
Calcium 219.4% Iron 49.5%
*Based on a 2000 Calorie diet
Spray a 1 1/2 qt.size casserole dish with a non-fat cooking spray.
Beat evaporated skim milk, Egg Beaters, and flour together until smooth.
Split open chiles, and rinse to remove seeds.
Drain chiles on a paper towel.
Mix cheeses together and reserve one-half cup for topping.
Alternate layers of chiles, cheese, and Egg Beaters mixture in casserole dish.
Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top.
Bake one hour or until done in the center.