Chili Relleno Casserole
Ready In: 50 mins
Serves: 9
Yields: 1 casserole
Ingredients
- 14 ounces whole green chilies, canned, drained well
- 8 ounces monterey jack pepper cheese, shredded
- 1 1⁄2 cups chicken, cooked and shredded
- 3 eggs
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon salt
- 4 ounces cheddar cheese, shredded
Directions
- Grease an 8x8" baking pan.
- Slice each chile along one long side and open flat.
- Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
- Top with the pepper-jack cheese.
- Top with shredded chicken.
- Arrange the remaining chiles over the cheese, skin side up.
- Beat the eggs, cream and salt well.
- Pour evenly over the chiles.
- Top with the cheddar cheese.
- Bake at 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
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