Chili Relleno Bake
by Karalyncronk
Chili Relleno Bake
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INGREDIENTS
- 4 cups Monterey jack cheese
- 4 Cups Cheddar cheese
- 4 Cans Ortega chilies
- 2/3 cups Evaporated milk
- 2 tablespoons Flour
- 1 Can Tomatoe sauce
INSTRUCTIONS
Chili Relleno Bake
Butter casserole dish. Preheat oven 350
Drain and remove seeds from 2-4 cans of Ortega chilies
Grate 4cups jack cheese and 4cups cheddar cheese
Layer in casserole starting with chilies ending with cheese
(I put a little tomato Sauce on each layer)
Beat:
4 eggs
2/3 cup evaporated milk
2T. Flour
Pour over cheese and chilies
Bake for 30 to 45 min.
Nick Cronk
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (288g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 738 | ||
| Calories from Fat: 507 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 56.3g | 75 % | |
| Saturated Fat 35.5g | 178 % | |
| Monounsaturated Fat 16.2g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 175.7mg | 54 % | |
| Sodium 1352.9mg | 47 % | |
| Potassium 533.8mg | 14 % | |
| Total Carbohydrate 13.9g | 4 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 12.9g | ||
| Protein 45g | 64 % | |
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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. |
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Calories per serving: 738
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