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 min
  • Total Time 55 min
  • Servings 8

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.
 

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.