Slow Cooker Chicken Chile Relleno Casserole

Slow Cooker Chicken Chile Relleno Casserole

from allrecipes.com
Dinner
245 min
6 servings
451 kcal / serving

This slow cooker chicken chile relleno casserole tastes like a super cozy, cheesy chile relleno without the fuss of frying anything. It’s truly delicious and so flavorful for a slow cooker recipe. The eggs are perfectly cooked, set, and creamy.

Ingredients

  • cooking spray
  • 2cans whole green chiles, drained, patted dry, and halved lengthwise
  • 5 ouncesharp cheddar cheese, shredded, divided
  • 4 ouncepepper jack cheese, shredded, divided
  • 2 cupspulled cooked chicken
  • ¾ cupevaporated milk
  • 8 largeeggs
  • 2 tablespooncornstarch
  • 1 teaspoonkosher salt
  • ½ teaspoongarlic powder
  • ½ teaspoonground black pepper
  • ¼ teaspoonsmoked paprika
  • ½ cupprepared red enchilada sauce
  • chopped fresh cilantro
  • sour cream, for serving

Directions

  1. 1

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

  2. 2

    Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.

  3. 3

    Pour egg mixture evenly over chile mixture in cooker.

  4. 4

    Cover and cook on Low until set around the edges and just set in the center, 3 1/2 to 4 hours.

  5. 5

    Remove lid. Dab top of casserole gently with paper towels to absorb excess moisture, if needed. Top with enchilada sauce, remaining 1/2 cup Cheddar, and remaining 1/4 cup pepper Jack cheese.

  6. 6

    Continue to cook, uncovered on Low, until cheese has melted, 15 to 20 minutes. Turn cooker off.

  7. 7

    Garnish with cilantro. Serve with sour cream. Recipe developed by Marianne Williams