Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, chicken chile rellano casserole. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
In a large skillet, heat butter over medium-high heat. Add onion, poblano pepper, chicken, chili powder, cumin, garlic powder, and salt. Place a layer of green chili's.
Chicken Chile Rellano Casserole is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chicken Chile Rellano Casserole is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken chile rellano casserole using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken Chile Rellano Casserole:
- Take 12 ounces shredded chicken
- Make ready 1 can (28 oz) whole green chiles
- Make ready 6 eggs
- Take 3 tbsp heavy whipping cream
- Get 2 oz pepper jack cheese
- Take 2 oz cheddar cheese
- Prepare 230 grams whipped cream cheese
- Take 1 tsp onion powder
- Get 1 tsp garlic powder
- Get 1 tsp taco seasonings
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. Top with the rest of cheese.
Steps to make Chicken Chile Rellano Casserole:
- Pre heat oven to 375 degrees. Add onion powder, garlic powder and taco seasoning to cream cheese and mix.
- Grease a casserole dish and begin layering. Green chiles, chicken, 1 oz of pepper jack cheese and 1 oz of cheddar and drops of cream cheese. Repeat layer with remaining cheese.
- Mix eggs with heavy cream and a dash of salt and pepper. Pour over the casserole and bake covered for 20 minutes, uncover and bake an additional 10 minutes. Enjoy!
Make Chicken Chile Rellenos Casserole by swapping out the beef and using cooked, diced chicken or raw extra lean ground chicken breast. You can assemble this dish in advance and keep it in the refrigerator or freezer until ready to bake. Put in a bowl and cover with plastic wrap to steam and loosen the skin. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
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