Chili Relleno Casserole

If you love Chili Rellenos, you will love this low carb casserole version! Each serving is 1 Lean, 3 Green, 1 Healthy Fat and 3 Condiments .

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Spray 8x8 baking dish with cooking spray.

Step 2

Layer 1/2 of green chilis in bottom of dish. Top with 1/2 of the Monterey Jack cheese. Repeat layers.

Step 3

Beat eggs until frothy. Add almond milk, almond flour, baking powder and salt. Mix well until no lumps remain. Pour over green chilis.

Step 4

Bake at 350 for 45 min or until top is lightly browned.

Step 5

Meanwhile, add vegetable oil to a large skillet.

Step 6

Add bell pepper and onion and sauté until softened. Add tomatoes and chili powder.

Step 7

Let simmer for 5 min until slightly thickened.

Step 8

Top baked casserole with tomato mixture and let stand for 5 minutes before serving.