Easy Chile Rellenos Casserole

Prep Time
10 min
Cook Time
40 min
Recipe Details
  • 1 spray(s) cooking spray
  • 1 tsp olive oil
  • 1 small uncooked onion(s), chopped
  • 1 1/2 Tbsp canned chipotle pepper(s), drained, chopped
  • 6 3/4 oz canned green chili peppers, mild, diced, drained
  • 3 oz low fat cheddar or colby cheese, shredded (about 3/4 cup)
  • 3/4 cup(s) reduced-fat shredded Monterey Jack cheese
  • 1 cup(s) regular liquid egg substitute
  • 3/4 cup(s) light sour cream
  • 2 medium plum tomato(es), 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.

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