Easy chile rellenos casserole

Total Time
50 min
10 min
40 min
The heat is on with this spicy casserole. To turn it down, skip the smoky chipotle peppers and use another small can of mild diced green chilies instead. This casserole is loaded with Mexican goodness and is delicious cut into wedges and served with a side salad for lunch or enjoyed with a side of fruit for breakfast. For a breakfast-on-the-go, heat up a portion and roll it up in a tortilla for portable perfection.


Cooking spray

1 spray(s)

Olive oil

1 tsp

Uncooked onion(s)

1 small, chopped

Canned chipotle pepper(s)

1½ Tbsp, drained, chopped

Canned green chile peppers

6¾ oz, mild, diced, drained

Low fat cheddar or colby cheese

3 oz, shredded (about 3/4 cup)

Reduced-fat shredded Monterey Jack cheese

¾ cup(s)

Regular liquid egg substitute

1 cup(s)

Light sour cream

¾ cup(s)

Plum tomato(es)

2 medium, seeded and chopped


  1. Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
  2. Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
  3. In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
  4. Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
  5. Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You’ll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.