Lower Fat Chile (Chili) Relleno Casserole

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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!

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Ingredients [?]

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  • add   3/4 cup fat free egg substitute or 3 beaten eggs
  • add   2 (4 ounce) cans chopped mild green chilies
  • add   1 cup evaporated skim milk
  • add   1 1/2 cups reduced-fat Mexican cheese blend, shredded (Sargento's is one brand)
  • add   1/4 teaspoon salt
  • add   2 tablespoons chopped cilantro
  • add   6 corn tortillas
  • add   1/2 cup mild chunky salsa
  • add   fat free sour cream or light sour cream


  1. Spray a large deep dish pie pan, or a deep square baking pan with Pam.
  2. In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
  3. Mix well and pour into pan.
  4. Bake at 375 about 30 minutes until set.
  5. Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
  6. Serve with a dollop of sour cream.