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!! Like & Share Join us here for more every day fun, tips, rec
Posted on: Tue, 27 Aug 2013 02:29:16 +0000
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