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    Chile Relleno Casserole from Beth


    Source of Recipe


    Beth/redheadbeth (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6524.1

    List of Ingredients




    2 Cans (7 oz each) of whole green chilis (Ortegas my favorite)
    8 ounces reduced fat italian blend cheese, shredded
    8 ounces reduced fat cheddar cheese, shredded
    1 cup liquid egg subsitute
    1 cup 1% low fat milk
    2 tablespoons flour
    1 can tomato sauce
    1 jar 8 ounces salsa

    Recipe



    Preheat oven to 350. Spray a 9x13 inch dish with nonstick cooking spray and set aside.

    Remove chiles from cans. Slit each one down the side and open flat. Then place half the chiles in a single layer on the bottom of the pan. Layer half the cheeses on top. Then top the cheese with the remaining chiles, and cheese again.

    Combine egg substitute, milk and flour in a blender until smooth. Pour mixture over chilis and cheese.

    Bake in the oven, uncovered, for 30 minutes. Remove from the oven. Combine tomato and salsa, mix well. Pour it over the casserole and place back into the oven for 20 minutes.
    Let stand 10 minutes before serving.

    Each serving is only 253 calories, 13 grams fat and 11 gram carbs.

 

 

 

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