Chile Relleno Casserole & Sour Cream Rice

July 11, 2013

466

I hope you guys have been enjoying my guest bloggers. I know I have! It's been so nice to just spend time with my new little guy and our family. It is such an adjustment having a newborn again. Isaac does really well at night which is such a great thing for me. He only gets up twice to eat at night and the rest of the time he is so good. But lately he wants to be held. Alot. Which I am fine with. Except it makes it hard to do anything else like shower or eat. Lance was home for 2 1/2 weeks

Chile Relleno Casserole
Ingredients
16 oz. shredded Monterey Jack cheese
16 oz. shredded Cheddar Cheese
2 (8 oz) cans whole green chiles (You may need more. I halved this recipe and still used 2 cans)
4 eggs, separated
1 Tbsp. flour
2/3 C. evaporated milk
salt and pepper to taste

Mother's Sour Cream Rice
Ingredients
2 to 2 1/2 C. cooked rice
4 oz. can diced green chiles
8 oz. shredded Cheddar or Monterey Jack cheese
16 oz. sour cream

Chile Sprinkle both cheeses into a lightly greased 9x13 casserole pan. Arrange chiles over cheese; set aside. Beat egg yolks in a bowl; gradually beat in flour and milk. In another bowl, beat egg whites...
See the full directions on my site

Nutritions

Calories
264

Sodium
529mg
22% DV

Fat
18g
28% DV

Protein
16g
32% DV

Carbs
8g
3% DV

Fiber
2g
11% DV

Dinner Baked