Chili Relleno Casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 340kcal
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.
- 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.
Notes
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 |