I sort of pride myself on my Mexican food culinary skills. Mexican food is not hard to master at all, and the best Mexican food sort of spreads out and all mixes together on the plate and is just a big, tasty mess. I think I’m just good at it because I grew up in Southern California so I was exposed to it more than people who grew up here in Pennsylvania. (There is only one Mexican food restaurant within the tri-state area that I can stand out here. and that is El Patron in Greensburg.)
With all that being said, this chicken chile relleno casserole is not real Mexican food. It’s some Americanized hybrid, but it’s still delicious.
Traditional chile relleno, which means “stuffed chiles,” includes whole, roasted poblano peppers stuffed with cream cheese or a ground pork mixture or rice and cooked in a mixture of eggs, cream and melted cheese.
This is not that. It’s all of the same ingredients all chopped up and thrown into a casserole dish. Easier, quicker and it tastes the same.
I made this recipe even easier by buying an already cooked rotisserie chicken from which I removed the skins and bones.
I chopped all that chicken up and put it in a bowl.
I added some jarred chopped green chiles.
And evaporated milk.
And a bit of flour.
And some eggs.
And some shredded jack and sharp cheddar cheese.
I mixed the bowl up and poured it into a lightly greased 9-inch by 13-inch baking dish. Then I added some more cheese on top. Yup, it’s very cheesy.
I baked this for about 35 minutes at 350 degrees, and then just cut it into squares for serving. Easy peasy.
CHICKEN CHILE RELLENO CASSEROLE:
1 cooked rotisserie chicken, skin and bones removed, chopped
1 7.5-ounce can chopped green chiles
1 13-ounce can evaporated milk
1 pound sharp cheddar cheese, shredded, divided in half
1/2 pound jack cheese, shredded, divided in half
2 tablespoons flour
2 teaspoons salt
Preheat oven at 350 degrees. Combine half the cheeses and the rest of the ingredients in a large bowl. Pour into a 9-inch by 13-inch baking dish. Top with the remaining cheese. Bake for 35 minutes or until cooked through.
Printable recipe here.