Chile Rellenos Casserole

November 13, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a recipe for a Chile Rellenos Casserole. The Dish is made using JENNIE-O® Lean Hot Italian Turkey Sausage, Cheddar Cheese, Diced Tomatoes, and Green Chilies, Egg Substitute, Milk, Sour Cream, Spices, and Herbs. There’s 230 calories and 18 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020!

Chile Rellenos Casserole
This casserole is great because it’s prepped in 20 minutes, and extremely delicious. Try this Chile Rellenos Casserole recipe for dinner tonight!


6 Anaheim green chilies
6 ounces JENNIE-O® Lean Hot Italian Turkey Sausage
1 cup shredded sharp Cheddar cheese
2 eggs or ½ cup egg substitute
¾ cup milk
⅔ cup flour
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
½ teaspoon dried oregano leaves
¼ teaspoon coarsely ground pepper
chopped fresh cilantro
sour cream


1) Heat oven to 400°F.

2) Line baking sheet with foil.

3) Place chilies on baking sheet.

4) Broil 6 inches from heat source 10 minutes or until chilies are blackened and blistered, turning frequently.

5) Place blackened chilies in bowl and seal with plastic wrap. Let stand 15 minutes. Remove outer skin.

6) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

7) Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Cut into bite size pieces.

8) Cut slit in each chili lengthwise down one side.

9) Fill each chili with sausage and cheese.

10) Place cut-side-down in greased 8x8x2-inch baking dish.

11) In large bowl, beat together eggs, milk, flour and salt. Pour egg mixture over chilies. Bake 25 to 30 minutes or until golden brown.

12) In small saucepan, combine diced tomatoes and green chilies, cilantro, garlic, oregano and pepper. Bring to a boil. Cook 5 minutes, stirring occasionally. Spoon sauce over chilies.

13) Serve with chopped fresh cilantro and sour cream.
* Always cook to an internal temperature of 165°F.

Calories 230
Protein 15g
Carbohydrates 20g
Fiber 2g
Sugars 6g
Fat 10g
Cholesterol 40mg
Sodium 610mg
Saturated Fat 5g

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