Chili Relleno Casserole
Prep Time
15
minutes
Cook Time
40
minutes
Total Time
55
minutes
Servings
4
servings
Calories
340
kcal
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
Vitamin A 16% · Vitamin C 20% · Calcium 43% · Iron 2%