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Chiles Rellenos Bake

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Betty Crocker Kitchens
Updated Nov 21, 2022
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This Chiles Rellenos Bake is a twist on the classic Mexican dish that skips the extra work of stuffing and frying whole chiles. Like any great casserole recipe, it's quick to prep and then gets popped in the oven to bake to perfection. A salsa, bean and corn mixture finishes it off for extra flavor. We'll be making this easy chiles rellenos casserole whenever we're craving a warm, satisfying meal.

Chiles Rellenos Bake

  • Prep Time 10 min
  • Total 55 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 8 large eggs
  • 1 container (8 oz) sour cream
  • 1/4 teaspoon salt
  • 2 drops red pepper sauce
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cans (4.5 oz each) chopped green chiles, undrained
  • 2 cups salsa
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup black beans (from 15-oz can), rinsed, drained
  • 1/2 cup frozen (thawed) or canned (drained) whole kernel corn

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
  • Step 
    3
    Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.

Nutrition

400 Calories
29g Total Fat
23g Protein
12g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
17g
83%
Trans Fat
1/2g
Cholesterol
285mg
95%
Sodium
870mg
36%
Potassium
340mg
10%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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