Chiles Rellenos Casserole

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

  • 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
  • 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.
  • 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.
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