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Slow Cooker Chicken Chile Relleno Casserole

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This Slow Cooker Chicken Chile Relleno Casserole offers all the cheesy, smoky flavors of the classic Mexican dish without the frying. A perfect low-stress dinner featuring tender chicken, green chiles, and a velvety egg custard.

Ingredients

Scale

cooking spray

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

5 ounces Cheddar cheese, shredded, divided

4 ounces pepper Jack cheese, shredded, divided

2 cups pulled cooked chicken

3/4 cup evaporated milk

8 large eggs

2 tablespoons cornstarch

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon smoked paprika

1/2 cup prepared red enchilada sauce

chopped fresh cilantro

sour cream, for serving

Instructions

1. Lightly coat a 6-quart slow cooker with cooking spray. Arrange half the chiles in an even layer. Sprinkle with 1/2 cup each Cheddar and pepper Jack. Top with chicken.

2. Top with remaining chiles and sprinkle with 1/4 cup each pepper Jack and Cheddar.

3. Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika in a large bowl until smooth.

4. Pour egg mixture evenly over the layers in the slow cooker.

5. Cover and cook on Low for 3 1/2 to 4 hours until set around the edges.

6. Remove lid and dab excess moisture with paper towels if needed.

7. Top with enchilada sauce and the remaining 1/2 cup Cheddar and 1/4 cup pepper Jack cheese.

8. Continue to cook uncovered on Low for 15 to 20 minutes until cheese is melted. Garnish with cilantro and serve with sour cream.

Notes

Pat the green chiles very dry to prevent a watery casserole.

Ensure cornstarch is fully whisked to avoid white clumps in the eggs.

Leftovers store well in the fridge for up to 3 days.

Nutrition

Find it online: https://www.flavourrecipe.com/slow-cooker-chicken-chile-relleno-casserole/