Chilies Rellenos Casserole

By kjs1010

This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will love this more simple recipe, with just as much flavor

Ingredients

• 6 fresh poblano chilies, roasted or 2 cans green chillies
• 2 cups monterey jack cheese, shredded
• 2 cups mild cheddar cheese, shredded
• 1 1/2 cups diced cooked chicken
• 4 Tbs flour
• 1 cup evaporated milk
• 1 cup sour cream
• 3 eggs
• 2 cups salsa, divided

Preparation

Step 1

Preheat oven to 350.

Line bottom of an 11x7 inch baking dish with chiles. Layer monterey Jack cheese and cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.

Bake for 40-50 minutes or until center of pie becomes firm. Spread 1 cup salsa over top and bake for 15 more minutes. Allow to cool 10 minutes before serving.

Serve remaining salsa on the side.