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Cheesy Chile Rellenos Casserole

(12)
  5 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 6 servings
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Looking for a cheesy casserole dinner? Then check out these rellenos made using Old El Paso® green chiles – a flavorful meal.

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

Steps

  • 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.
  • 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
45%
Saturated Fat
17g
85%
Cholesterol
175mg
58%
Sodium
560mg
23%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
8%
Sugars
4g
4%
Protein
19g
19%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
50%
50%
Iron
8%
8%
Exchanges:
1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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