Puffy Chicken Chili Relleno
For a simple and tasty one dish meal, this chili relleno does the trick.
- cooking spray
- 3 to 4 (6-inch) reduced-fat or fat-free flour tortillas, torn into pieces
- 1 (6-ounce) package cooked chicken breast strips, chopped
- 2 (4-oz) cans chopped green chilies
- 1 cup plus 2 tablespoons chopped green onions, divided
- 1 (16-ounce) jar prepared salsa
- 2 cups shredded 2% milk sharp Cheddar cheese or Mexican cheese
- 8 eggs, lightly beaten
- 1/2 cup skim milk
- 2 Tbs flour
- 1/2 cup reduced fat sour cream, optional
- Preheat oven to 350ºF.
- With cooking spray, coat 2-quart baking dish. Spread torn tortillas in the bottom of dish. Layer chicken, chilies and 1 cup onions on top of tortillas. Spread salsa as the next layer; sprinkle with cheese.
- In a large bowl, beat together eggs, milk and flour. Pour evenly into baking dish. Bake until golden, puffy and center reaches 160ºF, about 35 to 40 minutes.
- Cool 10 to 15 minutes before cutting. Serve topped with sour cream and reserved 2 tablespoons green onions, if desired.
Calories from Fat 131 (43%)
(22%)Total Fat 14g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 19g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.