Chile Rellenos Casserole - 3 Recipe - Cooking Index
Chile Rellenos Casserole - 3 Recipe - Cooking Index
| Chile Rellenos | ||
| 1 lb | 454g / 16oz | Chicken breast |
| 1 | Green chiles | |
| 1 | Onion (large) | |
| 1 tablespoon | 15ml | Cumin |
| 1 | Salt to taste | |
| 8 oz | 227g | Sharp cheddar - grated |
| 1 | Evap. Milk | |
| 1 | Red mild enchilada sauce | |
| 2 | Garlic - minced | |
| 8 oz | 227g | Monterey Jack - grated |
| 4 | Eggs - beaten | |
| 1 tablespoon | 15ml | All purpose flour |
| Toppings | ||
| 1 cup | 237ml | Sour cream |
| 1 cup | 146g / 5.1oz | Chopped pecans - (optional) |
| 1 cup | 160g / 5.6oz | Raisins - (optional) |
Rinse chiles, open flat and remove seeds. Drain on paper towels. Cook the chicken with onion and garlic. Drain. Add 1 tsp. cumin, 1.5 tbsp. chile powder and salt. Stir. As chicken breasts cook, shred with two forks.
In a greased 9x13" pan, layer chiles, chicken and additional chiles.
Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour.
Pour over cheese mixture. Pou renchilada sauce over all.
Bake 30-45 min at 350F.
(Note: If preparing ahead of time, do not cover with enchilada sauce until time to bake.)
Serve toppings in separate bowls and let guests help themselves.
Source:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.