Chili Relleno Casserole , By .
This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It's healthy, low carb, keto, and vegetarian.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings
• 14 ounces canned whole green chiles
• 10 ounces canned red enchilada sauce
• 4 ounces shredded monterey jack cheese
• 4 ounces shredded cheddar cheese
• 2 ounces canned sliced black olives
• 3 large eggs
• Preheat the oven to 350 F. Prepare a greased 8x8 inch baking dish.
• Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
• Lay half of the chiles along the bottom of the baking dish. Distribute half of each cheese on top.
• . . .
• . . .
Read More this full recipes at Chili Relleno Casserole
This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It's healthy, low carb, keto, and vegetarian.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings
INGREDIENTS:
• 14 ounces canned whole green chiles
• 10 ounces canned red enchilada sauce
• 4 ounces shredded monterey jack cheese
• 4 ounces shredded cheddar cheese
• 2 ounces canned sliced black olives
• 3 large eggs
INSTRUCTIONS:
• Preheat the oven to 350 F. Prepare a greased 8x8 inch baking dish.
• Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
• Lay half of the chiles along the bottom of the baking dish. Distribute half of each cheese on top.
• . . .
• . . .
Read More this full recipes at Chili Relleno Casserole
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