This Chiles Rellenos Casserole is a healthier version of classic Chiles Rellenos.
Classic Chiles Rellenos are made by stuffing fresh charred chiles with cheese, dipping them in egg batter and frying. They’re good, but they’re quite an indulgence since they’re fried. This casserole version of Chiles Rellenos is easy to make, and it’s so much better for you too.
How to make Chiles Rellenos Casserole:
Ground turkey or chicken is cooked with onion and mixed with several spices and refried beans. Green chiles are spread into a baking dish and topped with cheese and the meat/bean mixture. Corn, more chiles, and cheese are layered next. A mixture of eggs, milk and Tabasco sauce is poured on top. That’s it! Then it’s baked, and it can be enjoyed in about an hour.
What are green chiles?
The green chiles that are called for in this recipe are canned, and you can find them in the International (Mexican food) aisle at your local market. Brands that make green chiles are El Paso, Hatch, Ortega or Las Palmas. You can either buy whole green chiles, scrape the seeds out and cut the green chiles into strips. Or you can buy the already diced green chiles and use those.
I always look for chiles that are labeled as “mild,” since we don’t like things too spicy. This recipe is not spicy if you use mild chiles.
Is Chiles Rellenos Casserole Weight Watchers friendly?
Yes, this Chiles Rellenos Casserole is such a good dinner to try if you’re following the WW program. With the WW Freestyle plan, this meal is only 4 points per serving. There are six servings in the recipe, so just cut the whole pan into six equal pieces and that’s what you get for a serving. Leftovers eaten the next day are terrific too. Add a salad, and it also makes a terrific lunch.
Good garnishes for Chiles Rellenos Casserole:
If you’re worried about calories, just garnish with a little red onion and cilantro… and maybe a little salsa. If calories aren’t part of the equation, go ahead and add sour cream and avocado too!
Here are a few more recipes that call for using canned green chiles:
- Santa Fe Chicken
- Overnight Ham and Cheese Bake
- Green Chile Tortilla Pie
- Creamy Mexican Turkey Soup
- Creamy Green Chile Enchilada Soup
- Grilled Steaks with Blue Cheese and Chiles
- Green Chile Rice
Chiles Rellenos Casserole
- 8 ounces ground chicken or turkey
- 1 cup chopped onion
- 1¾ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- One 16-ounce can fat free refried beans
- Two 4-ounce cans whole green chiles, drained & cut lengthwise into quarters
- 1 cup (4 ounces) shredded Colby-Jack cheese, divided
- 1 cup frozen corn, thawed & drained
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cups nonfat milk
- 1/8 teaspoon Tabasco sauce
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- chopped red onion and cilantro, for garnish (optional)
- Preheat oven to 350°F.
- Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
- Arrange half of green chiles in an 11x7-inch baking dish (or a 9x9); top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
- Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
- Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.
- Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.