Chiles Rellenos Bake

Chiles Rellenos Bake

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

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

8

servings

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
  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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 17g,
    • Trans Fat 1/2g),
  • Cholesterol 285mg;
  • Sodium 870mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 23g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.