This slow cooker chicken chile relleno casserole has all the cheesy goodness of a traditional chile relleno but without the hassle of frying anything. It is really tasty and flavorful, especially for a slow cooker dish. The eggs are creamy, set, and cooked to perfection.
| Time for Preparation: 20 minutes |
| Time for Cooking: 3 hours 45 minutes |
| Total Duration: 4 hours and 5 minutes |
| Servings: 6 |
Components
- The original recipe makes six portions.
- spray for cooking
- Two 7-ounce cans of whole green chiles, drained, patted dry, and cut in half lengthwise
- 5 ounces of shredded and separated cheddar cheese
- four ounces of shredded, divided pepper Jack cheese
- 2 cups of pulled cooked chicken
- three-fourths of a cup of evaporated milk
- 8 big eggs
- 2 tablespoons of cornstarch
- Kosher salt: one teaspoon
- half a teaspoon of garlic powder
- ½ teaspoon ground black pepper
- a quarter teaspoon of smoked paprika
- half a cup of ready red enchilada sauce
- freshly chopped cilantro
- sour cream to serve
Instructions
step 1
Spray a 6-quart slow cooker with cooking spray. Half the chiles should be arranged in a level layer in the slow cooker. Evenly distribute 1/2 cup of pepper Jack and Cheddar cheese over them. Place the chicken evenly on top. Add the remaining chiles on top in an even layer, then sprinkle with 1/4 cup of pepper Jack and Cheddar cheese.
step 2
Combine the evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika in a big mixing bowl, and whisk everything together until it’s well blended.
step 3
Pour egg mixture evenly over chile mixture in cooker.
step 4
Cover and cook for 3 1/2 to 4 hours on low until the edges are set and the center is just set.
step 5
Take off the cover. If necessary, pat the top of the casserole lightly with paper towels to soak up any extra moisture. Add the remaining 1/2 cup of cheddar and 1/4 cup of pepper jack cheese on top of the enchilada sauce.
step 6
For 15 to 20 minutes, continue cooking uncovered on Low until the cheese has melted. Turn the cooker off.
step 7
Add cilantro as a garnish. Serve with sour cream.
Nutrition Facts
| (per serving) 451 Calories 29g Fat 15g Carbs 33g Protein Nutrition Facts Servings Per Recipe 6 Calories 451 % Daily Value * Total Fat 29g 37% Saturated Fat 13g 67% Cholesterol 341mg 114% Sodium 746mg 32% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Total Sugars 7g Protein 33g 66% Vitamin C 161mg 179% Calcium 451mg 35% Iron 3mg 17% Potassium 570mg 12% |
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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