Chicken Chili Relleno Pie

Raquel Grinnell's Note:

All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this :)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8-10

Yield: 1.0 casserole

• 4 (4 ounce) cans green chilies
• 3 cups monterey jack cheese , grated
• 3 cups cheddar cheese , grated
• 2 cups cooked chicken , diced
• ¾ cup all-purpose flour
• 1 cup evaporated milk
• 1 cup sour cream
• 4 eggs
• 1 (10 ounce) can Ro-Tel diced tomatoes with peppers , drained and pureed

Directions:

1. Preheat oven to 350°F
2. Cut chiles open, remove any remaining seeds and line a lightly greased 9x13-inch baking dish with them.
3. Layer both cheeses evenly over chiles, then the chicken.
4. Add remaining chiles over the cheese/chicken layer.
5. Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste.
6. Mix in the remaining milk and sour cream.
7. Beat in the eggs, one at a time.
8. Pour mixture over chiles and cheese.
9. Bake for 30 minutes, then pour Ro-Tel sauce evenly over top and bake an additional 15 minutes.