Lower Fat Chiles (Chiles) Rellenos Casserole Recipe #26380
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!
by SaraFish
40 min | 5 min prep
SERVES 6
- 1 1/2 cups reduced-fat Mexican cheese blend, shredded (Sargento's is one brand)
- 1 cup evaporated skim milk
- 3/4 cup fat free egg substitute or 3 beaten eggs
- 6 corn tortillas, torn into 2 inch pieces
- 2 (4 ounce) cans chopped mild green chilies
- 1/2 cup mild chunky salsa
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro
- fat free sour cream or light sour cream
- Spray a large deep dish pie pan, or a deep square baking pan with Pam.
- In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
- Mix well and pour into pan.
- Bake at 375 about 30 minutes until set.
- Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
- Serve with a dollop of sour cream.
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5 stars