Recipe: Perfect Chicken Chile Rellano Casserole

Chicken Chile Rellano Casserole. In a large skillet, heat butter over medium-high heat. Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, chicken, chili powder, cumin, garlic powder, and salt.

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. Place a layer of green chili's. You can cook Chicken Chile Rellano Casserole using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken Chile Rellano Casserole

1. You need 12 ounces of shredded chicken.
2. It's 1 can (28 oz) of whole green chiles.
3. You need 6 of eggs.
4. It's 3 tbsp of heavy whipping cream.
5. It's 2 oz of pepper jack cheese.
6. Prepare 2 oz of cheddar cheese.
7. Prepare 230 grams of whipped cream cheese.
8. It's 1 tsp of onion powder.
9. You need 1 tsp of garlic powder.
10. It's 1 tsp of taco seasonings.

Traditional Chiles Rellenos is a Mexican dish that translates literally to "stuffed chile." In the United States, chiles rellenos are usually filled with asadero, asiago, Monterey Jack, or cheddar cheese, along with ground meat. The chile is then dipped in an egg batter or corn masa flour and either pan-fried or deep-fried. Pour the sauce into the casserole dish. Split the chilis in half lengthwise and take care to remove all of the seeds.

Chicken Chile Rellano Casserole step by step

1. Pre heat oven to 375 degrees. Add onion powder, garlic powder and taco seasoning to cream cheese and mix..
2. Grease a casserole dish and begin layering. Green chiles, chicken, 1 oz of pepper jack cheese and 1 oz of cheddar and drops of cream cheese. Repeat layer with remaining cheese..
3. Mix eggs with heavy cream and a dash of salt and pepper. Pour over the casserole and bake covered for 20 minutes, uncover and bake an additional 10 minutes. Enjoy!.

I added shredded rotisserie chicken to make it more of a complete meal. Serve with salsa, sour cream and guacamole for toppings. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Whisk in the Cheddar, milk, flour and baking powder.

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