Ingredients:
1-1/2lbs cooked, cut up chicken. (place chicken in slow cooker with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chiles, roasted, skinned and seeded. (you can use 2 cans of whole green chiles if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 Tbsp flour
2 tsp of salt
Directions:
1-1/2lbs cooked, cut up chicken. (place chicken in slow cooker with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chiles, roasted, skinned and seeded. (you can use 2 cans of whole green chiles if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 Tbsp flour
2 tsp of salt
Directions:
- Preheat oven to 350 degrees.
- In a 9×13 casserole dish, place a layer of green chiles. Add chicken on top of chiles.Top with shredded cheese (about half of your mixed cheese) Add a layer of chiles on top of cheese.
- In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done.
- Let rest 5 minutes before cutting!!
No comments:
Post a Comment