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1 Ground chicken


1 Corn, frozen whole kernel
1 Garlic powder
1 (4-ounce) cans Green chiles, whole
1 Onion
1 Oregano, dried


1 Egg whites
1 Eggs

Canned Goods

1 (16-ounce) can Refried beans, vegetarian


1 Hot sauce

Baking & Spices

1 All-purpose flour
1 Black pepper, freshly ground
2 Salt

Oils & Vinegars

1 Canola oil
1 Cooking spray

Nuts & Seeds

1 Cumin, ground


4 oz Colby-monterey jack cheese
1 Milk, fat-free
  • Jillian

    Chiles Rellenos Casserole Recipe | Cooking Light

  • Corie

    Chiles Rellenos Casserole from Cooking Light. I made this for supper tonight and it was delicious! I served it with extra hot sauce on the side and low fat sour cream.

  • Monique Hessel

    Chile Relleno Casserole~ Cooking Light Magazine... I added taco seasoning to the ground meat/ onion mixture for more flavor & served with sour cream, tomatoes and avocado. Yummy!

  • Ashley Puckett

    Chiles Rellenos Casserole Recipe. I've been making this for's Delish with sour cream and salsa. I add extra jalapeños too

  • Yazmin Dauphin

    Chiles Rellenos Casserole Recipe. Stuff them with Chihuahua or Manchego cheese. I wouldn't use ground chicken!

Related Pins

One of those “wow” dishes. It’s comforting, full of flavor, different than any other casserole you’ve had, and it’s really easy. Could it get any better? When corn is in season, by all means, cut off fresh kernels to use instead of frozen.

Chile Rellenos Casserole...ummm YUM !mom would love these!!

chile rellenos The key to success with this favorite Mexican recipe, is to fry the cheese-stuffed peppers until the outside is crisp and golden and the cheese inside is melted and gooey.

Chiles Rellenos (probably never going to make them myself, but boy does my mouth water just thinking about them!)

Chile Rellenos Casserole. 1½ lb. jack cheese,1 c.milk,3 eggs, 1T.corn starch, 2 cans (7 oz.) whole Ortega green chili peppers [Can use boiled poblano peppers],a dash of salt,a dash of pepper.Beat the egg whites until stiff. Add corn starch, salt and pepper and beat. • Add milk and egg yolks and beat again. • Pour the mixture over the cheese and pepper layers in the casserole pan. Bake/oven at 350 45 min. Let stand 15 minutes. Use La Victoria gluten free mild enchilada sauce (tomato free too)

  • Ana Ruiz

    Looks very good, I will use fresh poblanos, I can't eat anything from the can.

Chiles Rellenos Casserole From Better Homes and Gardens, ideas and improvement projects for your home and garden plus recipes and entertaining ideas.

Add cumin can use fresh or canned chiles

Chile Rellenos Casserole....instead of tomato paste...I split the recipe into 2 smaller dishes...on one I used the green Salsa Verde sauce and the other the Red Enchilada Sauce...OMG...AWESOME! Made 1/13