Chicken Chilies Rellenos Recipe

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.