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Chicken Chili Relleno Casserole

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Chicken Chili Relleno Casserole
2008-07-25 Main Dish
4 97

Canned green chili peppers are halved lengthwise and layered in a baking pan with shredded pepper-jack cheese and cooked ground chicken. An egg mixture with milk, cream and flour is poured over all and baked. Smoked cheddar cheese is sprinkled on top after baking.

  • Servings: 6


1 lb Ground Raw Chicken
1 cup Diced Yellow Onion
1 tsp Salt
1 tsp Cayenne Pepper
2 , 4-oz Cans Whole Green Chilies, drained and split in half
2 cups Shredded Pepper-jack Cheese
4 Eggs
3 Tbsp All Purpose Flour
1 cup Milk
½ cup Heavy Whipping Cream
1 cup Shredded Smoked Cheddar


Preheat oven to 375 degrees. Lightly grease an 11x7-inch baking pan. Set aside.

In medium skillet, brown the ground chicken, along with onions, salt, and cayenne until chicken is cooked through, approximately 5-7 minutes.

Arrange half of the green chilies on bottom of prepared baking pan. Top with half the pepper jack cheese and half of the chicken mixture. Repeat layers.

In medium bowl, beat together eggs, flour, milk, and cream. Pour over casserole. Bake 40 minutes. Sprinkle with cheddar cheese. Return to oven about 5 minutes to melt cheese. Cool 5 to 10 minutes before cutting.

Helpful Tips:

Serve this delightful casserole with all of your favorite taco toppings.