Easy chile rellenos casserole
4
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
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.
Ingredients
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