- Prepare: Preheat oven to 350 F. Set aside greased
8×8 inch baking dish. Drain chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
- Assemble Casserole: Lay half of chiles along bottom of baking dish. Distribute half of each cheese on top. Beat eggs and enchilada sauce in bowl until well-mixed. Evenly pour about half of sauce over cheese in baking dish. Lay remaining chiles on top of sauce. Distribute remaining cheese. Scatter olives on top. Evenly pour remaining sauce on top.
- Bake: Bake uncovered at 350 F until surface is set and casserole is cooked through, about 40 minutes. Rest for 10 minutes before slicing. Serve (Note 5).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 340 (64% from fat)|
|Total Fat 24g||37%|
|Saturated Fat 11g||56%|
|Net Carb 6g|
|Total Carb 8g||3%|
|Dietary Fiber 2g||8%|