Chicken Relleno Bake

A quick, easy and tasty way to use up extra cooked chicken or turkey.

4- 4oz cans of whole green chilies, drained
2 c. cooked chicken or turkey, shredded or sliced into chunks
1/4 c chopped cilantro (optional)
1/2 c flour
1/2 t baking powder
pinch of salt, to taste
1/2 c milk
3 medium or large eggs
1 1/2 c shredded cheese, divided  (I use a mixture of pepper jack, monterey jack and cheddar)

Preheat oven to 450 degrees.
Lightly grease a 9x9" baking pan, or similar size.

Slice the chilies up one side so they are flat.  Remove the seeds and vein.  Arrange 1/2 the chilies (2 cans) across the bottom of the prepared pan.  Layer the chicken over the top of the chilies, and 1/2 c of the cheese on the chicken.  Lay the remaining chilies (2 cans) over the top of the chicken and cheese layers.

In a small mixing bowl, combine the flour, baking powder and salt.  In a medium bowl whisk the milk, eggs and cilantro.  Slowly add the flour mixture, whisking until smooth.  Pour over the chilies.  
Bake 10 - 15 minutes, or until almost set.  Remove from oven, sprinkle remaining 1c shredded cheese on top then return to the oven until the cheese melts, 10 - 15 minutes.

Let sit a few minutes before serving.

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