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Chiles Rellenos Bake

This version of the classic Mexican dish chiles rellenos skips the extra work of stuffing and frying whole chiles.

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( 6 Ratings)

6 Ratings

5 Stars 33%

4 Stars 17%

3 Stars 17%

2 Stars 17%

1 Stars 17%

Member Reviews ( 2 )

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Prep Time 10 min
Total Time 55 min
Servings 8

Ingredients

8: large eggs

1: container (8 oz) sour cream

1/4: teaspoon salt

2: drops red pepper sauce

2: cups shredded Monterey Jack cheese (8 oz)

2: cups shredded Cheddar cheese (8 oz)

2: cans (4.5 oz each) chopped green chiles, undrained

2: cups salsa

2: tablespoons chopped fresh cilantro

1/2: cup black beans (from 15-oz can), rinsed, drained

1/2: cup frozen (thawed) or canned (drained) whole kernel corn

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
3 Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 17g, 17% Trans Fat 1/2g 1/2% ),
Cholesterol: 285mg; 285%;
Sodium: 870mg; 870%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 15%;
Calcium: 45%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 7/11/2010 5:40:13 PM REPORT ABUSE Jennifer_K said:

Rating:

I made this for dinner lastnight but modified it a little. Instead of making two different kinds of salsa that I know would not get used I added the corn and black beans to the casserole and served it with regular salsa. Everyone loved it, even the kids! I think next time I will only use six eggs instead of eight and add more chopped chiles. I will definitely be making this again.

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