Chicken Chilies Rellenos Recipe

Sunday, May 1, 2016
Another one of those got to try meals with leftovers, this is a definite make again. Love the flavors and comfort food. Great even reheated. A keeper for sure for all you Mexican food lovers.

Chicken Chilies Rellenos Recipe

1 pound leftover rotisserie chicken

3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2  cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn

Topping (this is top crust)
1 1/2  cups milk or half and half
1/3 cup flour
1/4 teaspoon salt and pepper
2 tablespoons hot sauce
4 large eggs

Beat eggs, hot sauce and gradually add the flour and salt, pepper ( I like a little cayenne pepper also. Set aside

In a bowl add in all the spices, garlic and chicken folding the beans in last.

In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the chicken of the top, corn and add the rest of the shredded cheese.

Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350  degrees till browned on top around 35 minutes. Let sit before cutting. 

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