Cooked - Slow Cooker Chicken Chile Relleno Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chicken Chile Relleno Casserole

6.0

Cooking spray

2 (7 ounce) cans whole green chiles, drained, patted dry, and halved lengthwise

5 ounce sharp Cheddar cheese, shredded, divided

4 ounce pepper Jack cheese, shredded, divided

2 cups pulled cooked chicken

¾ cup evaporated milk

8 large eggs

2 tablespoon cornstarch

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon ground black pepper

¼ teaspoon smoked paprika

½ cup prepared red enchilada sauce

Chopped fresh cilantro

Sour cream, for serving

Lightly coat a 6-quart slow cooker with cooking spray. Arrange half the chiles in an even layer in the slow cooker. Sprinkle evenly with ½ cup each Cheddar and pepper Jack cheese. Top evenly with chicken. Top evenly with remaining chiles; sprinkle with ¼ cup each pepper Jack and Cheddar.
Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.
Pour egg mixture evenly over chile mixture in cooker.
Cover and cook on Low until set around the edges and just set in the center, 3 ½ to 4 hours.
Remove lid. Dab top of casserole gently with paper towels to absorb excess moisture, if needed. Top with enchilada sauce, remaining ½ cup Cheddar, and remaining ¼ cup pepper Jack cheese.
Continue to cook, uncovered on Low, until cheese has melted, 15 to 20 minutes. Turn cooker off.
Garnish with cilantro. Serve with sour cream.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 18 weeks ago

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