green chile rellenos casserole
Saw a recipe for regular Chili Rellenos Casserole and got all twisty when I started making it. Didn't have beef thawed but I had chicken. Didn't have red enchilada sauce, but had salsa verdes. I used my Hatch chiles, but left the canned chiles in the recipe. It goes together super quick, and the family loved it.
prep time
20 Min
cook time
45 Min
method
Bake
yield
6 to 8
Ingredients
- 1 can (24 - 27 ounce) can whole green chiles, drained
- 1 - 2 cups shredded, cooked chicken
- 1/2 pound grated cheddar cheese
- 1/2 pound grated monterrey jack cheese
- 8 ounces crumbled chèvre
- 3 - eggs
- 1 cup canned milk
- 2 1/2 tablespoons flour
- 1 can 10 oz, green enchilada sauce
How To Make green chile rellenos casserole
-
Step 1Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
-
Step 2Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Top with shredded chicken. Combine the Cheddar cheese and Jack cheese, sprinkle half the cheese over chicken and top with the rest of the canned chiles. Scatter the chèvre over the top.
-
Step 3Beat the eggs, flour and milk in a bowl. Pour over chèvre covered casserole.
-
Step 4Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the remaining cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes
-
Step 5Serve with cilantro, lime, sour cream, and tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#Casserole
Keyword:
#chiles
Keyword:
#rellenos
Ingredient:
Chicken
Method:
Bake
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes