Chile Relleno Casserole Recipe

Summary

Cooking Time50 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Canned green chilies8 Ounce, drained, cut in halves crosswise and seeded (2 Cans, 4 Ounce Each)
 Ground beef1 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Grated cheddar cheese1 1⁄2 Cup (24 tbs)
 Eggs4 , beaten
 Milk1 1⁄2 Cup (24 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Picante sauce1⁄3 Cup (5.33 tbs) (Or Use According To Taste)

Nutrition Facts

Serving size: Complete recipe

Calories 2738 Calories from Fat 1851

% Daily Value*

Total Fat 206 g317.6%

Saturated Fat 93 g465%

Trans Fat 0 g

Cholesterol 1381.4 mg

Sodium 4357.4 mg181.6%

Total Carbohydrates 67 g22.4%

Dietary Fiber 6.4 g25.6%

Sugars 28.1 g

Protein 154 g308.6%

Vitamin A 85.9% Vitamin C 139.6%

Calcium 181.1% Iron 70.9%

*Based on a 2000 Calorie diet

Directions

Spray a casserole dish with non-stick cooking spray.
Arrange half of the chilies in the bottom of the dish.
Meanwhile, brown ground beef; drain fat.
Simmer onions with beef; season with salt and pepper.
Top chilies with a layer of beef mixture, followed by a layer of cheese.
Repeat layers of chilies, beef and cheese.
Beat eggs with milk and flour.
Gently pour egg mixture over casserole so as not to disturb layers.
Bake in a preheated 350-degree oven 45 to 50 minutes.
Cut into squares to serve.
Top with picante sauce, if desired.
Quantcast