Menu

Chile Relleno Bake

  • Save Recipe
Chile Relleno Bake
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Check out this casserole baked chile relleno recipe made using Old El Paso® chopped green chiles - perfect for Mexican-style dinner.
Updated Nov 30, 2010

Ingredients

  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 3 cups milk
  • 6 eggs
  • 2 cups Original Bisquick™ mix
  • 4 cups shredded Mexican cheese blend (16 oz)
  • Old El Paso™ Thick ‘n Chunky salsa, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. If desired for garnish, reserve 2 tablespoons of the green chiles.
  • 2
    In large bowl, beat milk and eggs with wire whisk until blended. Stir in chiles, Bisquick mix and cheese. Pour into baking dish.
  • 3
    Bake 45 to 50 minutes or until puffed and golden brown. Pat reserved chiles dry with paper towel; sprinkle over casserole. Serve with salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this easy brunch dish with a colorful fruit salad and hearty whole-grain muffins.

Nutrition

330 Calories, 19g Total Fat, 17g Protein, 23g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
175mg
58%
Sodium
760mg
32%
Potassium
210mg
6%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved