Serves: 8
Total Calories: 421
1. Line bottom of a lightly greased 2-quart oblong baking dish or casserole with half the chilies. Sprinkle half the cheese over chilies top with remaining chilies and sprinkle with remaining cheese.
2. Combine eggs with heavy cream and seasonings. Pour over chilies and cheese in casserole. Bake at 350° for 30 to 35 minutes or until lightly browned and set. Let cool for 5 minutes before cutting into squares.
This Chilies Rellenos Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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