Chili Rellenos Casserole

So I wanted to have a friend over for a family dinner this evening with her children and the one meal that popped in my head was my families all time favorite, Chili Rellenos Casserole. It's so delicious. This is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company!! I am posting it tonight, because I know she is going to love it and want to make it herself.... :) Also, this fits in well with a low carb diet, providing you keep your carbs relatively low through out the day, you can splurge a little with only 12 g Carb per serving. Enjoy! - Miss Rachel



Chili Rellenos Casserole

1 lbs ground beef browned and drained
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can red enchilada sauce
Salt, Pepper & Garlic Powder to taste

Directions 

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Brown Ground beef and drain, season with salt, pepper and garlic to taste. Layer half of the chilies evenly in bottom of baking dish, then browned beef. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition

Calories 387 kcal Carbohydrates 12 g Cholesterol 148 mg Fat 27.6 g Fiber 1.4 g Protein 23.9 g

Posted in: Casseroles, Low Carb