I saw the original recipe just a few days ago on Facebook. I wanted to add my own touches (like green bell pepper, for flavor without heat) and make it more substantial so that it would be more of a meal… chicken, that worked. Here I give you what some might call… A Lazy Chile Relleno (and Chicken) Casserole. Pair it with a salad and walla, a super delish meal can be had!
Heavy cream and egg mix.
Ready to layer with the mix.
Time to bake
1 cup cooked, chopped up, chicken mixed with a 1/3 cup of verde (green chile) sauce of your liking.
3 Anaheim or pasilla chiles, roasted, skinned and seeded. (you can use 1 can of whole green chiles if you like)
2 roasted bell peppers, skinned and seeded
Here’s a how-to for you… ( Chile Charring 101 – Gina’s Joys
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
1 cup heavy cream
2 tsp baking powder
1 tsp of salt
1/8 tsp. garlic powder
Preheat oven to 350 degrees.
In a 8 x 8 casserole dish, place a layer of green chiles. Add chicken on top of chiles.Top with shredded cheese. Add another layer.
In a bowl beat eggs, heavy cream , salt, garlic powder and baking powder . Pour on top chili layers. Bake at 350 for 45-60 minutes or until done. Test with a toothpick, stick the toothpick in the center if it comes out clean, it’s done.
Let rest 5/10 minutes before cutting.
ps. this casserole is simply delish as a leftover meal as well.