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Chiles Rellenos Casserole

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By Pillsbury Kitchens
Updated Sep 15, 2010
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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