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Chiles Rellenos Bake

Chiles Rellenos Bake
  • Prep 10 min
  • Total 55 min
  • Servings 8
This version of the classic Mexican dish chiles rellenos skips the extra work of stuffing and frying whole chiles.
Updated February 3, 2010

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
17g
83%
Trans Fat
1/2g
Cholesterol
285mg
95%
Sodium
870mg
36%
Potassium
340mg
10%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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