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Chile Rellano Casserole takes 30 minutes to prepare.

Chile Rellano Casserole takes 60 minutes to cook.

Chile Rellano Casserole makes 12 servings.

The ingredients for Chile Rellano Casserole are:

8 serving Chile, Ortega Original Fire-Roasted Whole Green - 1 pepper (by J2CCAUSBIE)
8 oz Mozzarella Cheese, part skim milk
8 oz Krogers Colby Monterey Jack Cheese-block (by MELLSNELL)
8 oz Cheese - Kraft Sharp Cheddar - Block
4 serving Shoney's Creamer, Half & Half - 1 container
2 serving Eggs - raw large [1] (by COUNTRYCRONE)
1 cup Tomato Sauce
0.75 cup Flour - Gold medal all purpose flour

Here is how you make Chile Rellano Casserole:

Preheat oven to 350. Clean and de-seed chiles. Grate cheeses separately. Add the eggs to the Half & Half. Mix well. Add the flour to the egg mix, a little at a time, mixing well. Lightly grease the baking pan. Place a layer of chiles on the bottom (4-6 pieces). Using 1/3 of each of the cheeses, layer each one over the chiles. Pour 1/3 of the egg mix over this layer. Repeat twice. Bake in oven for 45 minutes. Remove from oven and place the tomato sauce over the casserole as evenly as possible. Bake 15 minutes longer. Let set 5-10 minutes before cutting.Serving Size: Makes 12 servings or more (depending on how you cut it)Number of Servings: 12Recipe submitted by SparkPeople user DESSECMD.

The nutritional information for Chile Rellano Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 251.1

• Total Fat: 16.4 g
• Cholesterol: 88.6 mg
• Sodium: 534.6 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.2 g
• Protein: 16.3 g