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Chili Relleno Casserole

Many in our Trim Healthy Mama community say that this recipe is their very favorite! This recipe can be garnished with sour cream, fresh cilantro, salsa, guacamole, or anyway you'd like it! This recipe can be found on pages 325-326 of the original Trim Healthy Mama book.

Cooking Method:
Cuisine:
Courses: ,
Servings: 6
Description

Many in our Trim Healthy Mama community say that this recipe is their very favorite! This recipe can be garnished with sour cream, fresh cilantro, salsa, guacamole, or anyway you'd like it! This recipe can be found on pages 325-326 of the original Trim Healthy Mama book.

Ingredients
  • 1 bag chicken breast (s) (or chicken tenderloins)
  • 7 whole egg (s)
  • 30 oz Rotel tomatoes & chilies (2 drained 15 ounce cans or tomatoes, such as Rotel brand) or (3 small cans of diced green chilies)
  • 16 oz Monterey Jack cheese (4 cups pre-shredded, or grate your own) or (cheddar)
  • TH Mineral Salt (to taste)
  • black pepper (to taste)
Instructions
  1. 1
    Poach or bake bag of chicken breasts or tenderloins to cook quickly.
  2. 2
    Once chicken is cooked through, dice into bite size pieces and set aside.
  3. 3
    Beat seven eggs in bowl.
  4. 4
    Drain 2 (15 oz) cans Rotel style diced chilies and tomatoes, or 3 small cans diced green chilies and add to bowl.
  5. 5
    Add shredded cheese to bowl.
  6. 6
    Add diced cooked chicken to bowl.
  7. 7
    Season with a little salt and pepper and mix ingredients well.
  8. 8
    Pour into greased baking or casserole dish and bake at 350 for 45 minutes.
Note

Read it online: https://trimhealthymama.com/recipe/chili-relleno-casserole-s/