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.
Prep Time
0h 20m
Cook Time
3h 45m
Ingredients
15
Yield
6 servings
Calories
451 kcal
Method
Step-by-step instructions
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.
Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.
Pour egg mixture evenly over chile mixture in cooker.
Cover and cook on Low until set around the edges and just set in the center, 3 1/2 to 4 hours.
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.
Continue to cook, uncovered on Low, until cheese has melted, 15 to 20 minutes. Turn cooker off.
Garnish with cilantro. Serve with sour cream. Recipe developed by Marianne Williams
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