Lower Fat Chiles (Chiles) Rellenos Casserole

Total Time
40mins
Prep 5 mins
Cook 35 mins

You know the John Wayne Chile Relleno casserole? The rich, eggy, cheesy one that everyone always loves? Well - it's yummy but it's fattening! Here's a delicious lower fat variation that yields a similar casserole with no guilt! Utilizes reduced fat cheese, sour cream and egg substitute for pretty darn good results!

Ingredients Nutrition

Directions

  1. Spray a large deep dish pie pan, or a deep square baking pan with Pam.
  2. In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
  3. Mix well and pour into pan.
  4. Bake at 375 about 30 minutes until set.
  5. Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
  6. Serve with a dollop of sour cream.
Most Helpful

5 5

This is a wonderful and easy to prepare recipe. Thank you for posting it. I really enjoyed it. I added some mushrooms and sprinkled some mexican seasoning on the top with the remaining cheese. YUM! I will be looking foreward to leftovers for lunch during the work week. :)

5 5

I made this to take to a party, and it went over really well! I loved the tortillas in it, and the fact that it used skim evaporated milk and egg-beaters made me feel less guilty. I skipped the sour cream, and it was very good without it. I'll be making this frequently!

5 5

I really enjoyed this casserole! It was rich and cheesy. I used half cheddar and half mozzarella. I didn't have evaporated milk, so used regular milk. Thanks for a yummy recipe!