Chile Relleno CasseroleSubmitted by: MEWIEGELE
IntroductionSo easy and tastes like you went out! I love this with wheat tortilla chips too. So yum. So easy and tastes like you went out! I love this with wheat tortilla chips too. So yum.
2 cans Diced Chile's
1 8oz can Salsa Verde
1 8oz package 2% Cheese (Mexican Blend)
2 whole eggs
2 egg whites
1 can Yellow Sweet Corn
1 lb cubed or shredded chicken (RAW)
1/2 cup Skim Milk
2-3 Scallions Diced
1. Combine all ingredients except 1/4 cheese blend into crock pot or slow cooker. Cook on Low 6 hours or high 4 hours. Add rest of cheese to top and replace lid until cheese is melted.
2. Lightly coat chicken in 1/4cup salsa. Bake at 350 degrees until cooked threw. Cube or shred chicken if not already. Once chicken cools add corn, salsa, and chile's. Stir in all but 1/4 cup cheese. In a seperate bowl combine eggs and milk. Pour egg/milk mixture over casserole. Stir well to combine and coat. Bake for another 30-45 min at 375 degrees until eggs cooked threw. Sprinkle with remaining cheese and serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user MEWIEGELE.