Try this Chiles Rellenos Casserole recipe, or contribute your own.
Suggest a better descriptionCook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Yield: 6 servings (serving size: 1 [3-1/2-inch] square). This was listed as one of the 10 best recipes in the 10th Anniversary issue of Cooking Light. Cooking Light YEAR: 1997:Apr PAGE 116 NOTES : Cal 277.8, Fat 11.6g, Carb 34.4g, Fib 5.9g, Pro 27.6g, Sod 395mg, CFF 29.6%. Recipe by: Cooking Light, Jan/Feb 1995, page 61 Posted to Digest eat-lf.v097.n235 by Reggie Dwork
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 305 | ||
Calories from Fat: 110 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 386.8mg | 119 % | |
Sodium 399.6mg | 14 % | |
Potassium 727.3mg | 19 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 18.4g | ||
Protein 29.9g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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