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Chiles Rellenos With Tomato Casserole Recipe

Chiles Rellenos With Tomato Casserole Recipe

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Ingredients:

Serving

2 (7 oz) cans whole green chilies
2 cups monterey jack cheese, grated
2 cups sharp cheddar cheese, grated
1 cup evaporated milk (1 can, or 1 cup. half & half)
1 (8 oz) can tomato sauce ( contadina brand works well with this)
4 large eggs
1/3 cup all-purpose flour
1 tsp salt

Directions:

Preheat oven to 350 degrees.
Split chilis lengthwise in half, clean out seeds and rinse off.
Beat milk, eggs, flour, and salt until smooth.
Mix cheeses together saving 1/2 cup for top.
Make alternating layers of #1)cheese #2)chilis #3)egg mixture.in a greased large deep casserole.
Pour tomato sauce over top and cover with remaining cheese.
Bake 1 hour or until cooked in center in 350 degree oven.
Let rest 5 minute before cutting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	433.58 Kcal (1815 kJ)
Calories from fat	285.2 Kcal
		% Daily Value*
Total Fat	31.69g	49%
Cholesterol	184.95mg	62%
Sodium	915.99mg	38%
Potassium	218.59mg	5%
Total Carbs	10.51g	4%
Sugars	1.3g	5%
Dietary Fiber	0.37g	1%
Protein	27.44g	55%
Vitamin C	18.1mg	30%
Vitamin A	1.2mg	39%
Iron	0.7mg	4%
Calcium	743.3mg	74%

Amount Per 100 g
Calories	226.6 Kcal (949 kJ)
Calories from fat	149.06 Kcal
		% Daily Value*
Total Fat	16.56g	49%
Cholesterol	96.66mg	62%
Sodium	478.73mg	38%
Potassium	114.24mg	5%
Total Carbs	5.49g	4%
Sugars	0.68g	5%
Dietary Fiber	0.19g	1%
Protein	14.34g	55%
Vitamin C	9.5mg	30%
Vitamin A	0.6mg	39%
Iron	0.3mg	4%
Calcium	388.5mg	74%

* 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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