Chile Relleno Casserole Recipe

Chile Relleno Casserole is well known as a Mexican cosine. It took me some time before I caught hold of this Chile Relleno Casserole recipe. And I have made it on almost every week from then!




 Tofu1 Pound (Rinsed)
 Canned diced green chiles14 Ounce (420 Gram)
 Shredded monterey jack cheese240 Milliliter (1 Cup)
 Egg whites6
 Non fat milk160 Milliliter (2/3 Cup)
 All purpose flour240 Milliliter (1 Cup)
 Baking powder1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Shredded cheddar cheese240 Milliliter (1 Cup)
 Canned organic chunky tomato sauce28 Ounce (840 Milliliter)
 Chopped cilantro60 Milliliter (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 3545 Calories from Fat 1517

% Daily Value*

Total Fat 172 g264%

Saturated Fat 99.2 g495.8%

Trans Fat 0 g

Cholesterol 894.9 mg

Sodium 7645.3 mg318.6%

Total Carbohydrates 286 g95.4%

Dietary Fiber 27.6 g110.3%

Sugars 41.7 g

Protein 190 g379.9%

Vitamin A 342.4% Vitamin C 304.8%

Calcium 441% Iron 184.6%

*Based on a 2000 Calorie diet


Coarsely mash tofu; drain in colander 10 minutes.
Combine tofu, diced green chiles and Monterey Jack cheese and spread on bottom of lightly greased 12x8-inch baking dish.
In large bowl of electric mixer, whip egg whites and whole eggs on high speed until thick and foamy.
Add milk, flour, baking powder and cumin; beat until smooth.
Pour egg mixture over chiles; sprinkle with cheddar cheese.
Bake, uncovered, at 375°F (190°C) for 25-30 minutes, or until golden brown.
Meanwhile, heat tomato sauce in medium saucepan over low heat until hot through.