Chilies Relleno Casserole Recipe
Servings: 12
Ingredients
- 4 (4 ounce.) cans green chilies
- 4 c. shredded Monterey Jack cheese
- 12 Large eggs
- 1/4 teaspoon salt
- 2 c. (16 ounce.) lowfat sour cream
- 1 (6.5 ounce.) bottle chunky taco sauce
Directions
- Slit chilies lengthwise. Remove seeds and drain. Place flat in lightly greased 13x9 inch baking dish. Sprinkle with cheese. Beat Large eggs, lowfat sour cream and salt till blended. Pour over cheese. Bake in preheated 350 degree oven till puffed and knife in center comes out clean. Bake 30-40 min. Spoon taco sauce around the rim of the dish. Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 300 | |
| Calories from Fat 213 | 71% |
| Total Fat 23.8g | 30% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 492mg | 21% |
| Potassium 212mg | 6% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.9g | 3% |
| Protein 16.57g | 27% |
