127-ounce canwhole green chilesrinsed, drained, and halved
2cupsshredded low-fat Jack and Colby cheese mixture
114-ounce cangreen chile enchilada sauce
Low-fat sour cream and fresh cilantrofor garnish
Preheat oven to 425°. In a medium skillet, heat olive oil and sauté onions for 3-5 minutes, until tender. Stir in cumin, oregano, garlic powder, pepper, and beans, and set aside.
Arrange half of the chiles in a 7×11-inch casserole dish lightly coated with cooking spray. Top with half of the cheese. Evenly cover with bean mixture. Top with remaining chiles. Pour green chile sauce over chiles. Top with remaining cheese. Bake 20 minutes, or until bubbly. Serve hot, topped with sour cream and cilantro.
Chiles Rellenos and Bean Casserole
Amount Per Serving
% Daily Value*
Total Carbohydrates 17g6%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.