Chile Relleno Chicken Casserole
A delicious Mexican Flavored Dish using Roasted Poblanos which are a really mild pepper. This one is so easy to put together.
Equipment
- 9 x 13 baking dish
- sheet pan
Ingredients
- 2 cups cooked chicken shredded or chopped (you can use rotisserie cooked chicken or my baked chicken recipe by using the search bar.)
- 5 large poblanos: roasted, skinned and seeded (check out video below for roasting instructions) You can also use canned whole green chiles.
- 2 cups shredded cheddar cheese
- 1 3/4 cups milk
- 6 large eggs
- 3 TBS all purpose flour
- 1 tsp baking powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
- Cover the bottom of dish with 3 roasted poblanos laid flat. Sprinkle 1/2 of the cheese over peppers. Layer 1/2 of the shredded chicken on top of the cheese.
- Repeat with rest of poblanos, cheese, and chicken.
- In a large bowl whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, chili powder and cumin.
- Pour mixture over casserole. Place into oven and bake for 45 minutes until golden brown and puffy. Place tooth pick into center and should pull out clean. Let rest for 5-10 minutes and enjoy.