Chicken Chile Relleno Casserole
Chicken Chile Relleno Casserole is great for any occasion. Cheesy, spicy and delicious.
- 1-1/2 lbs cooked, cut up chicken
- 7 Pasilla chile's, roasted, skinned and seeded
- 1 pound of shredded cheddar cheese
- 1/4 pound shredded Monterey jack cheese
- 1/4 pound of pepper jack cheese
- 1 can evaporated milk
- 4 eggs
- 2 tablespoons flour
- 2 teaspoons of salt
Adapted from facebook.com
Preheat oven to 350 degrees.
Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken.
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 degress for 45-60 minutes or until done.
Let rest 5 minutes before cutting!!
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