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Chiles Rellenos Bake
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Prep Time:
10 minutes
Total Time:
55 minutes
Try this easy Chiles Rellenos Bake for a twist on the classic Mexican dish. Skip the stuffing and frying for a quick and delicious casserole. A salsa, bean, and corn topping adds extra flavor. Perfect for a warm and satisfying meal.
Ingredients:
  • 8 large eggs
  • 1 container (8 oz) sour cream
  • 1/4 teaspoon salt
  • 2 drops red pepper sauce
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cans (4.5 oz each) chopped green chiles, undrained
  • 2 cups salsa
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup black beans (from 15-oz can), rinsed, drained
  • 1/2 cup frozen (thawed) or canned (drained) whole kernel corn
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large bowl, whisk together eggs, sour cream, salt, and pepper sauce until smooth. Gently fold in cheeses and chiles until well combined. Transfer the mixture into a baking dish.
  • Bake uncovered for approximately 45 minutes, or until beautifully golden brown and set in the center. While the casserole bakes, combine 1 cup of salsa with fresh cilantro in one bowl. In a separate bowl, mix the remaining 1 cup of salsa with the beans and corn. Serve both salsa mixtures alongside the casserole.

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