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Chile relleno casserole takes 20 minutes to prepare.

Chile relleno casserole takes 60 minutes to cook.

Chile relleno casserole makes 8 servings.

The ingredients for Chile relleno casserole are:

1 1/2 c. evaporated skim milk
5 eggs
1/2 c. all-purpose flour
3 (7 oz.) whole can chilies
1/2 lb. Jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
8 oz. tomato sauce

Here is how you make Chile relleno casserole:

Preheat oven to 350 degrees. Spray casserole dish (9x13) with vegetable oil cooking spray. Beat evaporated skim milk, eggs and flour together until smooth. Split open chilies and rinse to remove seeds. Drain on paper towel (these steps will lower the sodium content by quite a bit, but I don't know how to calculate that).Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of chiles, cheese and egg mixture in casserole dish. Pour tomato sauce over top layer and sprinkle with reserved cheese. Bake 1 hour or until done in center.Try adding a can of vegetarian refried beans for additional protein and fiber. Number of Servings: 8Recipe submitted by SparkPeople user BNOMED.

The nutritional information for Chile relleno casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 356.3

• Total Fat: 22.1 g
• Cholesterol: 189.4 mg
• Sodium: 1,809.1 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 2.5 g
• Protein: 22.9 g

Chile relleno casserole is Mexican cuisine.