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Chiles Rellenos Casserole

Classic chili rellenos baked to a cheesy casserole. Perfect if you love Mexican cuisine.

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  • prep time 15 min
  • total time 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • 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.
  • 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.
  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

This casserole shares some of the same ingredients and flavors of classic chiles rellenos, a traditional Mexican recipe for cheese-stuffed green chiles. Mild poblano chiles are blackened to remove the skin, then seeded before being stuffed. The stuffed chiles are dipped in egg batter and fried until the outside is crisp and the cheese inside is melted.

To reduce the fat in each serving of this casserole by about 7 grams, use reduced-fat Cheddar and Monterey Jack cheeses in place of the regular cheese.

For a speedy Tex-Mex meal, serve this casserole with a salad of shredded lettuce, tomatoes, ripe olives and julienned jicama tossed with a favorite dressing. Add a tangy citrus sorbet for dessert.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
15g,
15%
),
Cholesterol
70mg
70%;
Sodium
1160mg
1160%;
Total Carbohydrate
18g
18%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
25%;
Calcium
70%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.