CHICKEN CHILI RELLANO CASSEROLE
Preheat oven to 350 degrees.
1-1/2lbs cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 TBSp flour
2 tsp of salt
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 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
Preheat oven to 350 degrees.
1-1/2lbs cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 TBSp flour
2 tsp of salt
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 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
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