Chili Relleno Casserole

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What's For Dinner?

Chili Relleno Casserole

– by Jean Fisher

Eggs and green chilies combine with corn tortillas to create an easy, fluffy casserole.

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Chili Relleno Casserole

Print out the recipe for Chili Relleno Casserole

Serves 4

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4 corn tortillas
1 can (15 ounce) cream of mushroom soup
1 can diced green chilies
2 eggs
4 ounces jack cheese
4 ounces onion
4 ounces green bell pepper
2 ounces lettuce
2 ounces tomato
2 green onions
1 spritz non-stick cooking spray

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From kitchen to table in 1 hour 15 minutes.

Directions

Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
Cut tortillas into wedges.
Mix together soup, chilies and eggs. Beat well.
Grate cheese.
Dice peppers and onions and mix with cheese.
Layer casserole dish with half the tortilla wedges, half the soup mixture and half the cheese and vegetables. Repeat with a second layer of each.
Place in hot oven and bake for 45 minutes.
Chop lettuce, tomatoes and green onions. Place on top of casserole and serve.

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Nutritional information for Chili Relleno Casserole

Calories: 263
Calories from Fat:129

% Daily Value*

Total Fat 14.5g	22%
Saturated Fat 7g	34%
Cholesterol 78mg	26%
Sodium 623mg	26%
Total Carbohydrates 22.5g	8%
Dietary Fiber 3.5g	14%
Sugars 3.5g	~
Protein 12g	24%

Vitamin A	35%	Iron	12%
Vitamin C	57%	Calcium	28%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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