Chicken Chili Rellenos
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A mexican take on chicken chili rellenos, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- cooked chicken pieces
- 2 c. shredded Monterey Jack cheese
- 3 eggs
- 1 c. biscuit mix
- salsa
- 1 (7 oz.) can whole green chilies
- 2 c. shredded Cheddar cheese
- 3 c. milk
- salt to taste
Method
Split chilies, rinse and remove seeds.
Arrange on bottom of 11 x 7 x 1 1/2-inch pan.
Top with chicken which has been shredded, then cover with cheeses.
Beat eggs, milk and biscuit mix.
Pour over cheeses.
Bake at 325 ° for 50 to 55 minutes. Serve with salsa.
Serves 8.
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