Chicken Chili Relleno Pie |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this :) Ingredients:
4 (4 ounce) cans green chilies |
3 cups monterey jack cheese, grated |
3 cups cheddar cheese, grated |
2 cups cooked chicken, diced |
3/4 cup all-purpose flour |
1 cup evaporated milk |
1 cup sour cream |
4 eggs |
1 (10 ounce) can ro-tel diced tomatoes with peppers, drained and pureed |
Directions:
1. Preheat oven to 350°F
2. Cut chiles open, remove any remaining seeds and line a lightly greased 9x13-inch baking dish with them.
3. Layer both cheeses evenly over chiles, then the chicken.
4. Add remaining chiles over the cheese/chicken layer.
5. Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste.
6. Mix in the remaining milk and sour cream.
7. Beat in the eggs, one at a time.
8. Pour mixture over chiles and cheese.
9. Bake for 30 minutes, then pour Ro-Tel sauce evenly over top and bake an additional 15 minutes.
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