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Chili Relleno Casserole

Eggs and green chilies combine with corn tortillas to create an easy, fluffy casserole.

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Serves 4

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4 corn tortillas
1 can (15 ounce) cream of mushroom soup
1 can diced green chilies
2 eggs
4 ounces jack cheese
4 ounces onion
4 ounces green bell pepper
2 ounces lettuce
2 ounces tomato
2 green onions
1 spritz non-stick cooking spray

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  1. Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
  2. Cut tortillas into wedges.
  3. Mix together soup, chilies and eggs. Beat well.
  4. Grate cheese.
  5. Dice peppers and onions and mix with cheese.
  6. Layer casserole dish with half the tortilla wedges, half the soup mixture and half the cheese and vegetables. Repeat with a second layer of each.
  7. Place in hot oven and bake for 45 minutes.
  8. Chop lettuce, tomatoes and green onions. Place on top of casserole and serve..
Nutritional Information for Chili Relleno Casserole
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