Chile Relleno Casserole
Michael Matthews adapted by JojoM
A lighter, high-protein take on classic chile relleno flavors baked into an easy, cheesy casserole.
Chile Relleno Casserole
Michael Matthews adapted by JojoMA lighter, high-protein take on classic chile relleno flavors baked into an easy, cheesy casserole.
Chef's Tips
Drain the canned green chiles well to avoid excess moisture in the casserole.
Use reduced-fat cheese for a lighter dish without sacrificing flavor.
Tools Used
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Ingredients
Main Ingredients
Instructions
Assembly and Baking
- 1
Preheat the oven to 175°C (350°F).
- 2
Layer half of the drained chiles evenly into the bottom of a medium baking dish.
- 3
Top the chiles with 1 cup (about 113 g) of shredded cheese.
- 4
In a bowl, beat the egg whites and mix with the milk until combined.
- 5
Pour the egg-milk mixture over the chiles and cheese.
- 6
Layer the remaining chiles on top, then pour the tomato sauce evenly over the surface.
- 7
Sprinkle the remaining 1 cup (about 113 g) of cheese over the top.
- 8
Bake for about 40 minutes, until the top is golden brown and set.
- 9
Remove from the oven and serve warm.
Nutrition Facts
Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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