Chile Relleno Casserole Directions:
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Preheat oven to 350°F and spray a 9×9-inch baking dish with non-stick spray.
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Slice whole canned green chiles open, rinse out any seeds, and drain well.
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Arrange half of the chiles in the bottom of the dish.
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Sprinkle half of the reduced-fat jack and cheddar cheeses over the chiles.
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Add remaining chiles in another layer on top of the cheese, then top with the remaining cheeses.
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In a small bowl, whisk together eggs, flour, almond milk (or skim milk), salt, and black pepper until fully blended.
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Pour this mixture evenly over the casserole.
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Bake uncovered for 30-35 minutes until golden brown on top.
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Let cool for a few minutes before slicing into 6 portions and serving.
WW Points Calculation
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14 ounces whole green chiles: 0.00
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1 cup reduced-fat shredded jack cheese: 4.00
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1 cup reduced-fat shredded cheddar cheese: 4.00
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2 eggs: 0.00
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1/2 cup all-purpose flour: 5.00
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1½ cups unsweetened almond milk: 0.00
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1 teaspoon salt: 0.00
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1/2 teaspoon black pepper: 0.00
Total Points: 13.00
Servings: 6
Points per serving: 2.17
Nutrition Information
Calories 190
Fat 9 g
Protein 14 g
Carbohydrates 10 g
Sugar 2 g
Sodium 520 mg
I'm waiting for your comments! Enjoy!
