Lunch

Chili Relleno Casserole is for Lunch.

Chili Relleno Casserole takes 45 minutes to prepare.

Chili Relleno Casserole takes 35 minutes to cook.

Chili Relleno Casserole makes 4 servings.

The ingredients for Chili Relleno Casserole are:

3 cans whole green chilies
4 oz. monterey jack cheese
1/2 cup all-purpose flour
1/2 cup nonfat milk
1 1/4 cups egg substitute
1/2 cup shredded low-fat cheddar cheese
1/2 tsp. chili powder

Here is how you make Chili Relleno Casserole:

Dry green chilies on paper towels. Slice monterey jack into nine sections and stuff each chili with a piece of the cheese. Arrange stuffed chilis in a 9x9 square pan (or 11x7 rectangular pan) that has been sprayed with cooking spray.Place flour, milk and egg substitute in medium bowl and whisk until combined. Pour over chilis. Top with cheddar cheese and sprinkle with chili powder.Bake in 350 degree oven for 35 minutes, or until top starts to brown a little. You can serve this with a little salsa on top for extra flavor. It makes a great make-ahead lunch.Number of Servings: 4Recipe submitted by SparkPeople user CAROLINECRANE.

The nutritional information for Chili Relleno Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 271.8

• Total Fat: 12.6 g
• Cholesterol: 30.0 mg
• Sodium: 535.4 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 0.5 g
• Protein: 22.8 g

Chili Relleno Casserole is Mexican cuisine.

The dietary needs meet for Chili Relleno Casserole is Vegetarian