CHILI RELLENO CASSEROLE

CHILI RELLENO CASSEROLE , By www.uniquegiftstips.com .

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

Total Time: 55 Minutes, Servings: 4 Servings

Ingredients :

• 2 (7-ounce) cans whole green chiles
• 1 (10-ounce) can red enchilada sauce
• 1 cup shredded monterey jack cheese (4 ounces weight)
• 1 cup shredded cheddar cheese (4 ounces weight)
• 1 (2-ounce) can 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.

Copyright: www.uniquegiftstips.com

Comment 7032 / Based On 7032 Total User

Rated 4.8 / Based On 7032 Customer Reviews