Main Dishes

Chili Rellenos Casserole

141

Are you ready for this, friends? This might be the greatest Mexican vegetarian entree in the history of ever. You use canned (that's right, I said canned) green chilis, plenty of cheese (part skim please!) and a little bit of homemade enchilada sauce (it's easy, I promise!) This could not be simpler and it is so gooey and delicious! Enjoy!

4
4 (4 oz.) cans whole green chilis, drained
8 oz. shredded cheese (I used 2% Mexican blend)
3 eggs, beaten
1 (12 oz.) can 2% evaporated milk
2 T. flour
1 can enchilada sauce (or make your own - you can find my recipe here)
Preheat the oven to 350. Spray an 8X8 pan with cooking spray. Lay half of the chilis evenly in the bottom of the dish (I split mine down one side so they layed flatter). Sprinkle with half of the cheese,...
See the full directions on my site
Nutritions

Calories
188

Sodium
496mg
20% DV

Fat
11g
17% DV

Protein
12g
25% DV

Carbs
10g
3% DV

Fiber
2g
8% DV