Mexican

Chile Relleno Casserole with Beans and Corn is for Lunch.

Chile Relleno Casserole with Beans and Corn takes 30 minutes to prepare.

Chile Relleno Casserole with Beans and Corn takes 40 minutes to cook.

Chile Relleno Casserole with Beans and Corn makes 6 servings.

The ingredients for Chile Relleno Casserole with Beans and Corn are:

3 large eggs
3 egg whites
1 c. whole milk
2 T. cottage cheese
6 oz. lowfat shredded Mexican Cheese (Sargento)
3 Pasilla chiles
3 Anaheim chiles
1 1/3 c. Bird's Eye Southwest Blend with Black Beans & Corn
Salt & Pepper to taste
1 1/2 c. Las Palmas Enchilada Sauce

Here is how you make Chile Relleno Casserole with Beans and Corn:

1. Roast peppers over stove top flame until skin blackens and peels off. Fully remove skins and seeds.2. Spray the bottom of a 9x9 dish with non-stick spray. 3. Line bottom of pan with chile peppers, tearing and overlapping pieces to distribute evenly.4. Layer Bird's Eye Southwest mixture over chiles.5. Distribute shredded cheese evenly over corn & bean mixture.6. Whisk together eggs, egg whites, milk, cottage cheese. Salt & Pepper to taste. Pour over layered ingredients.6. Bake 45 minutes in a 350 degree oven.7. Garnish each serving with 1/4 c. enchilada sauce.Number of Servings: 6Recipe submitted by SparkPeople user TLCHEEK.

The nutritional information for Chile Relleno Casserole with Beans and Corn is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.2

• Total Fat: 10.9 g
• Cholesterol: 130.3 mg
• Sodium: 880.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 3.0 g
• Protein: 16.9 g

Chile Relleno Casserole with Beans and Corn is Mexican cuisine.

The dietary needs meet for Chile Relleno Casserole with Beans and Corn is Vegetarian