This is a great recipe for company. It is easy and can be made ahead. The taste is very much like chili rellenos from a restaurant.
Lightly grease 9 x 13 inch pan. Beat first 6 ingredients in a medium bowl to blend.
Layer 1/2 of the chilies in the prepared dish covering the bottom completely. Sprinkle 1/2 of the chopped onion. Cover with 1/3 of the cheese. Use 1/2 of the tortillas to make the next layer after dipping each piece into the egg mixture before layering. Drizzle a small amount of the egg mixture over the tortilla layer. Repeat all of the layers in the same order. Top with the remainder of the cheese and the last 1/3 of the egg mixture.
Let sit for 30 minute and preheat oven to 350 degrees.
Bake for approximately 45 minutes until center is puffed and edges are golden brown.
Let sit for 10 minutes to make cutting more even.
We prefer the flour tortillas and like the canned chilis. Sandia or Pueblo chilis are hot. Pablano and Anaheim chilis are mild. This recipe is amazingly good. My husband, who does not like casseroles is a big fan of this one.
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1027 | ||
Calories from Fat: 270 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 533.3mg | 164 % | |
Sodium 1218.1mg | 42 % | |
Potassium 771.6mg | 20 % | |
Total Carbohydrate 152.4g | 45 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 137.7g | ||
Protein 38.9g | 56 % | |
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: 1027
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