I made it with the giant pile of Anaheim chiles photographed in a post below. It's a bit of a pain, because lots of chiles need to be roasted, peeled and seeded. But it's worth it. And the diet part? Well, I only grow enough chiles to have maybe two of these a year. If you're on Weight Watchers, this would be classified as those bonus weekly points.
Here is the recipe, which I got off of Cooks.COM. We garnished it with black olives, enchilada sauce and a dollop of sour cream. Heavenly!
CHILE RELLENO CASSEROLE
1 (5 or 6 oz.) can evaporated milk
12 to 14 chilies or other lg. chilies, roasted & peeled
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. flour
3/4 lb. Monterey Jack cheese, grated
3/4 lb. Cheddar cheese, grated
After greasing an 8 to 9 inch square pan, place half the chilies and cover with half the cheese. Add another layer of chilies, then another layer of cheese. Beat eggs, add milk, and baking powder, flour and salt. Pour on top. Bake 45 minutes in a 350 degree oven.