Chicken Chili Rellano Casserole

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Ingredients

• 1-1/2 lbs cooked, cut up chicken. ( I placed my chicken in the crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
• 6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
• 1 lb block of cheddar cheese, shredded
• 1/4 lb block Monterey jack cheese shredded
• 1/4 lb block of pepper jack cheese shredded
• 1 -12 ounce can evaporated milk
• 4 eggs
• 2 TBSp flour
• 2 tsp of salt

Details

Servings 1
Adapted from crumbsinmymustachio.wordpress.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!