Cheesy Chile Rellenos Casserole

cheesy chile rellenos casserole Entree
Cheesy Chile Rellenos Casserole
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6


1 tbsp (15 mL) margarine or butter
1 cup (250 mL) chopped onions
2 cans Old El Paso* Chopped Green Chiles, drained
1 1/2 cups (375 mL) shredded Cheddar cheese
1 1/2 cups (375 mL) shredded Monterey Jack cheese
3 eggs
3/4 cup (175 mL) sour cream
1/4 to 1/2 tsp (1 to 2 mL) crushed red pepper flakes
1 cup (250 mL) chopped seeded tomato


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  • 1
    Heat oven to 350ºF. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
  • 2
    In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
  • 3
    Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.

Nutrition Information

No nutrition information available for this recipe

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