Chili Relleno Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chili Relleno Casserole Recipe). This is a quick and delicious dinner. My husband loves it.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Chili Relleno Casserole Recipe

Ingredients

2 (7 ounce) cans whole green chiles

drained

1 pound shredded Cheddar cheese

4 eggs

2 tablespoons all-purpose flour

1 ½ (5 ounce) cans evaporated milk

1 pound shredded Monterey Jack cheese

2 (10 ounce) cans green enchilada sauce

Gerry's Margarita

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Step 2

Split the chiles open and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese and top with the rest of the canned chiles. Whisk together the eggs flour and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.

Step 3

Bake in the preheated oven until set about 30 minutes; remove casserole and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven and bake until the cheese is melted about 15 more minutes.

Nutritional Information

Chili Relleno Casserole Recipe

Servings Per Recipe:8

Calories: 563.7

% Daily Value *

Protein: 34.6g 69%

Carbohydrates: 12.6g 4%

Dietary Fiber: 1.4g 6%

Sugars: 5.3g

Fat: 41.9g 65%

Saturated Fat: 25g 125%

Cholesterol: 210.7mg 70%

Vitamin A Iu: 1828.9IU 37%

Niacin Equivalents: 8.2mg 63%

Vitamin B6: 0.3mg 20%

Vitamin C: 38.8mg 65%

Folate: 48.4mcg 12%

Calcium: 934.8mg 94%

Iron: 2.4mg 13%

Magnesium: 59.7mg 21%

Potassium: 502.9mg 14%

Sodium: 1474.8mg 59%

Thiamin: 0.1mg 8%

Calories From Fat: 377.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.