Chili Relleno Casserole

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 340kcal



  • 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.
  • In a bowl, beat eggs and enchilada sauce until well-mixed. Evenly pour about half of the sauce over the cheese in the baking dish.
  • Lay remaining chiles on top of the sauce. Distribute remaing cheese. Scatter the olives on top. Evenly pour remaining sauce on top.
  • Bake uncovered at 350 F until the surface is set and the casserole is cooked through, about 40 minutes. Let it rest for 10 minutes before slicing.


This recipe yields 6 g net carbs per serving (quarter of an 8x8-inch casserole or 1/4 of the recipe).
Nutrition Facts Per Serving
Calories 340  
Total Fat 24g 37%
   Saturated Fat 11g 56%
   Trans Fat 0g  
Cholesterol 200mg 67%
Sodium 1140mg 48%
Total Carb 8g 3%
   Dietary Fiber 2g 8%
   Sugars 1.5g  
Protein 19g  
Vitamin A 16% · Vitamin C 20% · Calcium 43% · Iron 2%