Hatch Chile Relleno Casserole with Ranchero Sauce

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

2. 2

   Put the egg whites in a bowl and beat until stiff. Gently fold in the evaporated milk, flour, and salt. Spread 1/2 of the egg white mixture over the bottom of the baking dish. Lay the chiles flat over the egg whites. Sprinkle the Oaxaca cheese over the chiles. Top with the remaining chiles and the rest of the egg white mixture.

3. 3

   Bake in the preheated oven until the eggs are set, about 30 minutes.

4. 4

   While the casserole bakes, heat the oil in a medium saucepan over medium-high heat. Sauté the onion and garlic for 2 minutes. Add the chile powder, salt, and cumin. Cook and stir for 1 more minute. Add the bell peppers and cook until soft, 3 to 5 minutes. Stir in the flour and cook for 2 minutes. Slowly pour in the broth, stirring to prevent lumps. Bring to a boil; reduce the heat to low and simmer until the casserole is ready.

5. 5

   Serve the sauce with slices of the chile relleno casserole.

• Calories 358.47 kcal Moderate
• Protein 19.26 g Good Source
• Carbs 13.76 g Moderate
• Total Fat 23.99 g High
• Saturated Fat 13.7 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 61.88 mg High
• Sodium 584.74 mg High
• Fiber 0.69 g Low Source
• Sugar 3.95 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 543.68 mg Good Source
• Iron 0.56 mg Low Source
• Potassium 166.31 mg Low Source
• Vitamin A 190.52 mcg_rae Good Source
• Vitamin C 55.82 mg Good Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅