This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It’s healthy, low carb, keto, and vegetarian.
 Prep Time 15 minutes
 Cook Time 40 minutes
 Servings 4 servings
 Calories 340 kcal



  1. Preheat the oven to 350 F. Prepare a greased 8×8 inch baking dish.
  2. Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
  3. Lay half of the chiles along the bottom of the baking dish. Distribute half of each cheese on top.
  4. In a bowl, beat eggs and enchilada sauce until well-mixed. Evenly pour about half of the sauce over the cheese in the baking dish.
  5. Lay remaining chiles on top of the sauce. Distribute remaing cheese. Scatter the olives on top. Evenly pour remaining sauce on top.
  6. Bake uncovered at 350 F until the surface is se

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