Classic chili rellenos baked to a cheesy casserole. Perfect if you love Mexican cuisine.
Chiles Rellenos Casserole
- Prep Time 15 min
- Total 1 hr 5 min
- Ingredients 7
- Servings 6
Ingredients
- 4 egg whites
- 1 cup evaporated fat-free milk
- 1/3 cup All Purpose or Unbleached Flour
- 3 (4-oz.) cans whole green chiles, drained
- 8 oz. (2 cups) shredded Mexican cheese blend
- 8 oz. (2 cups) shredded Monterey Jack cheese
- 1 (8-oz.) can tomato sauce
Instructions
-
Step1Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
-
Step2In medium bowl, combine egg whites, milk and flour; beat until well blended. Place half of the chiles in sprayed baking dish. Cover with half of the egg mixture. Reserve 1/2 cup of each cheese for topping. Sprinkle mixture with half of each remaining cheese. Repeat layers. Pour tomato sauce over top layer of cheese.
-
Step3Bake 350°F. for 20 minutes. Sprinkle with reserved cheese. Bake an additional 25 to 30 minutes or until edges are bubbly and cheese is melted.
Nutrition
380
Calories
24g
Total Fat
24g
Protein
18g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 15g
- 75%
- Cholesterol
- 70mg
- 23%
- Sodium
- 1160mg
- 48%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 7g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 25%
- 25%
- Calcium
- 70%
- 70%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 High-Fat Meat;Tips from the
Pillsbury Kitchens
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