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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is another favorite healthier recipe of Jim's that I found on the net many years ago. Unfortunately, I don't remember the source. I can only tell you that it's a great quickie chile relleno casserole. As I've moved through my phases of healthy eating, I have moved from quite a bit of fat free things in favor of what I consider to be healthier (real!!) reduced fat. When I make this recipe these days, I used reduced fat cheese and sour cream. The choice is yours. Enjoy! Ingredients:
4 (4 1/4 ounce) cans diced green chilies |
8 ounces fat free mozzarella cheese, shredded |
8 ounces fat-free cheddar cheese, shredded |
8 ounces fat free sour cream |
3/4 cup egg substitute |
1/4 teaspoon pepper |
Directions:
1. Pre-heat oven to 375 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. Mix the two cheeses together in a medium bowl. Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers. Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through. If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.
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