Chile Rellenos Casserole


This recipe is inspired by a recipe from Body for Life.  It is easy and yum. It makes 4 servings at 10 weight watchers points plus points per serving.





Chile Rellenos Casserole

3 cans (4 ounce) whole green chilies, drained
4 ounces Monterrey jack cheese/string cheese
6 eggs
1/2 cup flour
1/2 cup skim milk
2 ounces cheddar cheese, shredded
1 teaspoon chili powder
2 green onions, sliced
1/2 cup salsa

Preheat oven to 350 degrees.

Lightly goat an 11×7 baking dish with cooking spray

Lay whole green chilies out on paper towels.  Slice Monterrey jack cheese into the same number of pieces as there are chilies.  Insert a slice of cheese inside each chili and arrange evenly in baking dish.

In a medium mixing bowl, whisk together egg substitute, flour and milk.  Pour egg mixture over chilies in baking dish.

Layer shredded cheddar cheese on top of casserole, then sprinkle with chili powder and green onion.

Bake for 35 min or until top is golden brown and toothpick inserted into center comes out clean.

Top with salsa.


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