Chile Relleno Casserole Recipe

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Ingredients:

Serving

2 cups half-and-half cream
4 eggs
2/3 cup flour
2 (27 oz) cans whole green chilies, drained
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
2 (8 oz) cans tomato sauce

Directions:

Preheat oven 375°F.
Beat half & half, 4 eggs and flour until smooth.
Split whole chilis open, clean seeds off and drain on paper towl.
Mix cheese, reserving 3/4 cup for top.
Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
Let rest 10 minutes to set before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	533.42 Kcal (2233 kJ)
Calories from fat	351.93 Kcal
		% Daily Value*
Total Fat	39.1g	60%
Cholesterol	186.53mg	62%
Sodium	945.14mg	39%
Potassium	255.39mg	5%
Total Carbs	18.19g	6%
Sugars	1.94g	8%
Dietary Fiber	1.67g	7%
Protein	27.73g	55%
Vitamin C	18.3mg	31%
Vitamin A	0.6mg	20%
Iron	1.7mg	9%
Calcium	762.8mg	76%

Amount Per 100 g
Calories	261.62 Kcal (1095 kJ)
Calories from fat	172.61 Kcal
		% Daily Value*
Total Fat	19.18g	60%
Cholesterol	91.49mg	62%
Sodium	463.56mg	39%
Potassium	125.26mg	5%
Total Carbs	8.92g	6%
Sugars	0.95g	8%
Dietary Fiber	0.82g	7%
Protein	13.6g	55%
Vitamin C	9mg	31%
Vitamin A	0.3mg	20%
Iron	0.8mg	9%
Calcium	374.1mg	76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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