286262 low-fat chile relleno casserole

Yield: 1 Servings

Measure Ingredient
1½ cup Evaporated skim milk
6 Egg whites
½ cup All-purpose flour
3 (7 oz.) whole can chilies
½ pounds Low fat Jack cheese, grated
½ pounds Low fat sharp cheddar cheese, grated
8 ounces Tomato sauce

Preheat oven to 350 degrees. Spray casserole dish (9x13) with vegetable oil cooking spray. Beat evaporated skim milk, egg whites and flour together until smooth. Split open chilies and rinse to remove seeds. Drain on paper towel. Mix cheeses together and reserve ½ cup for topping. Alternate layers of chiles, cheese and egg mixture in casserole dish. Pour tomato sauce over top layer and sprinkle with reserved cheese. Bake 1 hour or until done in center.

Calories per serving: 216; Fat (g) 6⅒; Percentage of calories from fat: 25%.

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