Chili Rellenos Casserole
Delicious and easy recipe for chili relleno casserole with tomatoes. Made with green chilies, eggs, Cheddar and Monterey Jack cheese.
- 1 can whole green chilies
- 5 eggs
- 1 ½ cup cheddar jack cheese
- ⅔ cup evaporated milk
- 1 teaspoon flour
Lightly grease 8x8 baking pan with butter or oil.
Layer chilies and then cheese twice.
Beat eggs in a bowl and add milk, flour, salt and pepper
Pour egg mixture over chilis and bake at 350 for 45 minutes.
Let cool slightly before serving.
Top each serving with tomatoes if desired.
Calories: 69kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 62mg | Potassium: 103mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 1mg