Chicken Chile Relleno Casserole Recipe

chile relleno casseroleIn this post, I share a fantastic Chicken Chile Relleno Casserole Recipe that one of my friends inspired me to try.  Keep in mind I never had a real chile relleno until after making this. You are going to love the flavor and how easy this is to make at home.

Chicken Chile Relleno Casserole Recipe

When I first was introduced to this recipe I honestly had no idea what a Chile Relleno was.  Can you believe I actually thought about taking leftover Chile Relleno and making this dish?  NO WAY – there weren’t any leftovers when I made my own earlier this week.   By adding chicken and a few other ingredients this will become your favorite casserole to whip up when you are craving a yummy Mexican meal and can’t get out to the local restaurant. Take advantage of the printable recipe option below.

It wasn’t until I had a Chile Relleno that I appreciated this recipe!  Have you had one at your local Mexican restaurant.  They are super tasty and I LOVE how my friend Bari made this a meal.  What a creative idea and super easy to put together for a family meal.  Please check out the printable recipe option below.

Yum
Chile Relleno Casserole Recipe

Chile Relleno Casserole Recipe

Ingredients

  • 1-1/2 lbs cooked, cut up chicken
  • 7 Pasilla chile's, roasted, skinned and seeded
  • 1 pound of shredded cheddar cheese
  • 1/4 pound shredded Monterey jack cheese
  • 1/4 pound of pepper jack cheese
  • 1 can evaporated milk
  • 4 eggs
  • 2 tablespoons flour
  • 2 teaspoons of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken.
  3. In a 9×13 casserole dish. Place a layer of green chili’s. 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.
  4. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done.
  5. Let rest 5 minutes before cutting!!

Image and recipe share is from my friend Bari!  Be sure to comment and tell me what you think of this or if you’ve tried it.  

Thank you Bari for sharing this recipe with me.   Very exciting to have tried it myself and will share photos on my social media links featured on my site.  I also posted a few photos of my creation in the comment section below.  I can’t wait to hear what you thought of this meal.

Let’s Connect

Do you have a recipe you want to share with me?  I would love to hear from you so be sure to comment on this post.  Reach out to me any time on this site with questions, comments, and concerns.

Happy Casserole Baking,

Bren Haas

Bren Haas

Bren Haas

Bren Haas is the creator of GardenChat which is the first online gardening social community using social media. Her website features gardening tips and tricks, recipes, travel ideas, product reviews, and social media how-to help from her personal and unique experiences.

Facebook | Instagram | Pinterest | Twitter | YouTube

Leave a Comment

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on reddit
Share on email
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on stumbleupon
Share on tumblr
Share on reddit
Share on digg
Share on print
Share on email

This website uses cookies to ensure you get the best experience on our website.