Cheesy Chile Rellenos Casserole

Looking for a cheesy casserole dinner? Then check out these rellenos made using Old El Paso® green chiles – a flavorful meal.

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Servings 6

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( 12 ) Ratings

12 Ratings

5 Stars 11%

4 Stars 21%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

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ingredients 9
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

1: tablespoon margarine or butter

1: cup chopped onions

2: (4.5-oz.) cans Old El Paso® Chopped Green Chiles, drained

6: oz. (1 1/2 cups) shredded Cheddar cheese

: 6 oz. (1 1/2 cups) shredded Monterey Jack cheese

3: eggs

3/4: cup sour cream

1/4: to 1/2 teaspoon crushed red pepper flakes

1: cup chopped seeded tomato

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Directions

1 Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2 In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3 Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 370
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 17g, 17% ),
Cholesterol: 175mg; 175%;
Sodium: 560mg; 560%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 20%;
Calcium: 50%;
Iron: 8%;

Exchanges:

1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat;

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

Review & Comments

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mfemmons

report Posted Jun. 14, 2011 1:06 PM

Awesome and totally easy, presents well too; made for a party and it was immediately inhaled. I substituted poblano peppers from my garden for the canned chiles, worked great. Although I am a cheese fiend, I might consider backing off a little there the next time, it's THAT cheesey.

mfemmons

report Posted Jun. 14, 2011 1:06 PM

cklanning

report Posted Jan. 31, 2010 6:07 PM

delicious. I see becoming this a family favorite!

dkmartin

report Posted Jan. 28, 2010 8:16 PM

This recipe was quick to mix and pop in the oven. I used a mix of Mild Cheddar with Pepper Jack and Monterrey cheeses instead but either way it is delicious. When finished it is light and fluffy. This goes especially well with a grilled meat for the entree. Loved it and will make again and again.

toomuchpms

report Posted Jan. 20, 2010 6:16 PM

It tastes pretty good, although the egg-y part just doesn't make it taste like a chile relleno. It is not very spicy at all. My daughter liked that, but my girlfriend and I (adults) both thought that it needed a little more kick. She added some home-made salsa on the side and said that it helped.