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Stuffed Green Chiles
Stuffed Green Chiles

Category: Casserole/Chili/Stew | Serves: 5

(93 ratings)

Nutrition Information:
Calories: 217
Protein: 14 g
Carbs: 34 g
Fat: 2 g
Saturated Fat: 2 g
Sodium: 850 mg
Fiber: 8 g

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These chiles will remind you of chile rellenos but with out the fried coating! The black beans, corn and spicy creamy sauce make this winning dish.
1 large can whole peeled green chiles (about 15 per can), drained and rinsed
1 15-ounce can low sodium black beans (undrained)
1 cup frozen corn
1/2 cup chopped onion
1 tbsp chipotle chiles, marinated in adobado (found in the ethnic food section of the grocery store) or substitute hot sauce such as Tabasco Chipotle Pepper Sauce (to taste).
1 cup fat free sour cream
1 cup shredded light cheese (cheddar, jack, pepper jack or Mexican blend)
1 Preheat oven to 350. In a small saucepan, heat beans, corn and onion until warm.
2 In a blender puree sour cream and chipotle chile until smooth; set aside. *Chiles in adobado are very hot, you may want to add gradually and season to taste if you are sensitive to spicy foods. Or, substitute a milder chile in it's place.
3 One by one, stuff each chile with the bean and corn mixture and lay side by side in a large baking dish. Use a slotted spoon to discard liquid from the beans. Spread leftover bean and corn mixture (if there is some!) over the already stuffed chiles.
4 Pour sour cream and chile mixture over stuffed chiles; spreading evenly. Sprinkle with cheese.
5 Bake for about 15 minutes or until cheese in melted and sauce is bubbly. Garnish with tomatoes, salsa, cilantro and green onions.
6 To lower sodium, use roasted, seeded and peeled fresh Anaheim chiles in place of canned.

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