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Chicken Chile Relleno Egg Bake
Rachel Kim

Chicken Chile Relleno Egg Bake

Roasted poblanos and an eggy cheese layer deliver the chile relleno idea without frying, and chicken turns it into dinner. Dry the peeled peppers so the center sets cleanly.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 4 large poblano peppers roasted, peeled and seeded
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese divided
  • 6 large eggs
  • 1 cup whole milk
  • 1/3 cup all-purpose flour
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup red enchilada sauce
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2 1/2-quart baking dish.
  2. Pat the roasted poblanos dry and layer half of them in the dish with half the cooked chicken and 3/4 cup Monterey Jack.
  3. Repeat the poblano, chicken and cheese layers.
  4. Whisk the eggs, milk, flour, cumin, salt and black pepper until smooth and pour the mixture over the layers.
  5. Top with the remaining cheese and bake until puffed and set in the center, 30 to 35 minutes.
  6. Warm the enchilada sauce and spoon 2 tablespoons over each serving.