Chile Relleno Casserole


This particular casserole is my 2nd daughter’s favorite. Every time I sit down to make the menu plan for the upcoming week, I ask my family what they want to eat. She is always the first one to pipe up and she always requests the same thing (as two of my sons groan, “Not again Haley!”). She wanted me to share it with all of you, she hopes you all love it as much as she does…and so do I!   🙂

Chile Relleno Casserole

  • 6 corn tortillas, cut into 1″ squares
  • 1 (7 oz.) can diced green chilies
  • 2/3 cup chunky style salsa
  • 1/2 cup shredded fiesta blend cheese
  • 1 whole egg, beaten
  • 5 egg whites, beaten
  • 1 can evaporated skim milk
  • additional 1/4 cup shredded cheese, set aside

Preheat oven to 400 degrees. Prepare an 8 x 8 pan and set aside. In a large bowl, mix all ingredients except additional cheese and tortillas. (I add the egg/whites first and get it all whisked up -I have found it much less frustrating not to mention, less dishes at the end!) When all ingredients are thoroughly combined add tortillas. (I’m inserting my personal experience with this…If you take your time and put  in a few then stir it up, add a few more then stir again, you will find that the tortillas won’t stick to each other as much.) Pour into prepared pan and bake 45-50 minutes or until edges turn golden brown and a knife inserted into the middle of the casserole comes out clean. Sprinkle remaining cheese on top and let melt in oven. Serve immediately with low fat sour cream if desired.   I serve it along with a green salad full of corn, black beans, kidney beans, pinto beans, Roma tomatoes, chopped green onion and sliced olives.   ~Yummy~

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