Chile Relleno Casserole

Name: Chile Relleno Casserole
Ingredients: 3-5 large Ancho or Anaheim chiles (or 3, 7 oz cans of whole green chiles); Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over wit; 3 eggs; 3 tbsp flour; 3 tbsp non fat sour cream; 1 3 oz can of sliced black olives; 1 cup of low fat Mexican blend cheese (or more if you want); 1 can black beans, rinsed & drained; 1 can red or green enchilada sauce; Sour cream (garnish); Diced green onion (garnish)

INGREDIENTS

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3-5 large Ancho or Anaheim chiles (or 3, 7 oz cans of whole green chiles)

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Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over wit

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3 eggs

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3 tbsp flour

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3 tbsp non fat sour cream

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1 3 oz can of sliced black olives

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1 cup of low fat Mexican blend cheese (or more if you want)

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1 can black beans, rinsed & drained

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1 can red or green enchilada sauce

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Sour cream (garnish)

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Diced green onion (garnish)

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