Mexican

Chili Relleno Bake is for Dinner.

Chili Relleno Bake takes 10 minutes to prepare.

Chili Relleno Bake takes 45 minutes to cook.

Chili Relleno Bake makes 8 servings.

The ingredients for Chili Relleno Bake are:

16 ozs total of canned whole green chilis
2 cups shredded cheddar cheese
4 fresh whole eggs
1 5 oz can of evaporated milk
2 TBSP flour
2 cups Monterey Jack Cheese (or Mexican Cheese), shredded
2 10 oz cans of Green Enchilada Sauce

Here is how you make Chili Relleno Bake:

Preheat oven to 400 degrees.Drain canned whole green chilis. Take half of the chilis and slice open, placing flat in the bottom of a 9 x 13 baking dish sprayed with non-fat cooking spray. Layer with the 2 cups of shredded cheddar cheese. Arrange the remaining chilis on top of the cheese in the same manner as the first half.In a separate bowl, whisk together the 4 eggs, evaporated milk, and flour. Pour evenly over the layered chili and cheese and bake in preheated oven for 30 minutes (or until set).Remove pan from the oven and top with Monterey Jack cheese. Pour cans of green enchilada sauce evenly over the top. Return pan to oven and bake for another 15-20 minutes, or until the Monterey jack cheese is melted.Allow to sit for at least 5 minutes before slicing to serve.Serving Size: Cuts into 8 rectanglesNumber of Servings: 8Recipe submitted by SparkPeople user BETHS614.

The nutritional information for Chili Relleno Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 269.2

• Total Fat: 19.4 g
• Cholesterol: 81.6 mg
• Sodium: 926.1 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.1 g
• Protein: 15.2 g

Chili Relleno Bake is Mexican cuisine.

The dietary needs meet for Chili Relleno Bake is Vegetarian