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Easy Chiles Rellenos with Sour Cream & Cilantro

Prep Time
Total Time

8 servings

You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro—yum!

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What You Need

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Make It

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  • Heat broiler.
  • Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
  • Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
  • Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
  • Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
  • Serve chiles with sour cream mixture.


Prepare as directed, using fat-free milk and substituting 1-1/2 cups cholesterol-free egg product for the fresh eggs.

How to Easily Peel the Roasted Chiles

Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.


This easy-to-make sour cream sauce makes a perfect dip to serve with cut-up fresh vegetables. Dip can be stored in refrigerator up to 3 days before using.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 160
Total fat 11g
Saturated fat 6g
Cholesterol 165mg
Sodium 260mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 3g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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