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This chili relleno casserole is a vegetarian Mexican casserole recipe that's easy to make, healthy, low carb, keto, and gluten free. It's made with cheese, eggs, enchilada sauce, olives, and green chiles like Ortega's canned version. Families can enjoy it as a meatless breakfast or dinner. Click the pin to find the recipe, nutrition facts, and step by step photos. #healthy #healthyrecipes #lowcarb #keto

Chili Relleno Casserole , .

This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It's healthy, low carb, keto, and vegetarian.

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings


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


• 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.

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Read More this full recipes at Chili Relleno Casserole

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Healthy Living and Lifestyle
Healthy Living and Lifestyle Recipe developer, author and photographer at Carve Your Craving.Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes.