Name: Slow Cooker Chicken Chile Relleno Casserole
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Yield: 6
Cuisine: American
Ingredients: Cooking spray; 2 (7 ounce) cans whole green chiles, drained, patted dry, and halved lengthwise; 5 ounce sharp Cheddar cheese, shredded, divided; 4 ounce pepper Jack cheese, shredded, divided; 2 cups pulled cooked chicken; 3/4 cup evaporated milk; 8 large eggs; 2 tablespoon 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

Slow Cooker Chicken Chile Relleno Casserole

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.

4 hr 5 min total 20 min prep 3 hr 45 min cook 6 451 cal

Instructions

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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 Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.
3 Pour egg mixture evenly over chile mixture in cooker.
4 Cover and cook on Low until set around the edges and just set in the center, 3 1/2 to 4 hours.
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 Continue to cook, uncovered on Low, until cheese has melted, 15 to 20 minutes. Turn cooker off.
7 Garnish with cilantro. Serve with sour cream. Recipe developed by Marianne Williams