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Chilies Relleno Casserole Recipe

by CookEatShare Cookbook

Ingredients

4 (4 ounce.) cans green chilies 4 c. shredded Monterey Jack cheese 12 Large eggs

1/4 teaspoon salt 2 c. (16 ounce.) lowfat sour cream 1 (6.5 ounce.) bottle chunky taco sauce

Directions

1. Slit chilies lengthwise. Remove seeds and drain. Place flat in lightly greased 13x9 inch baking dish. Sprinkle with cheese. Beat Large eggs, lowfat sour cream and salt till blended. Pour over cheese. Bake in preheated 350 degree oven till puffed and knife in center comes out clean. Bake 30-40 min. Spoon taco sauce around the rim of the dish. Yield: 10 servings.

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