Chicken Chile Relleno Casserole Recipe

Ingredients:

Preheat oven to 350 degrees.

1-1/2lbs cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)

6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)

1 lb of shredded cheddar cheese

1/4 lb shredded Monterey jack cheese

1/4lb of pepper jack cheese

1 can evaporated milk

4 eggs

2 TBSp flour

2 tsp of salt

Directions:

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. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!