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Nutrition Facts
Serving Size 1 (273g) Recipe makes 8 servings The following items or measurements are not included below: Ro-Tel diced tomatoes with peppers
Calories 593
Calories from Fat 362		(61%)
Amount Per Serving		%DV
	Total Fat 40.3g	62%
	Saturated Fat 23.6g	118%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 235mg		78%
Sodium 604mg		25%
Potassium 533mg		15%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 1.2g	4%
	Sugars 3.6g
Protein 38.2g		76%
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Chicken Chili Relleno Pie

Recipe #390902 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Raquel Grinnell
Sep 18, 2009

All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this

SERVES 8 -10 , 1 casserole (change servings and units)

Ingredients

4 (4 ounce) cans green chilies
3 cups monterey jack cheese, grated
3 cups cheddar cheese, grated
2 cups cooked chicken, diced
3/4 cup all-purpose flour
1 cup evaporated milk
1 cup sour cream
4 eggs
1 (10 ounce) can Ro-Tel diced tomatoes with peppers, drained and pureed

Directions

1
Preheat oven to 350°F
2
Cut chiles open, remove any remaining seeds and line a lightly greased 9x13-inch baking dish with them.
3
Layer both cheeses evenly over chiles, then the chicken.
4
Add remaining chiles over the cheese/chicken layer.
5
Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste.
6
Mix in the remaining milk and sour cream.
7
Beat in the eggs, one at a time.
8
Pour mixture over chiles and cheese.
9
Bake for 30 minutes, then pour Ro-Tel sauce evenly over top and bake an additional 15 minutes.