Crockpot Chicken Chile Relleno Bake

1. 1

   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 the chicken. Top evenly with the remaining chiles; sprinkle with 1/4 cup each pepper Jack and Cheddar.

2. 2

   Whisk the evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.

3. 3

   Pour the egg mixture evenly over the chile mixture in the cooker.

4. 4

   Cover and cook on Low until set around the edges and just set in the center, 3 1/2 to 4 hours.

5. 5

   Remove the lid. Gently dab the top of the casserole with paper towels to absorb excess moisture, if needed. Top with the enchilada sauce, the remaining 1/2 cup Cheddar, and the remaining 1/4 cup pepper Jack cheese.

6. 6

   Continue cooking, uncovered on Low, until the cheese has melted, 15 to 20 minutes. Turn the cooker off.

7. 7

   Garnish with the cilantro. Serve with sour cream.

• Calories 791.35 kcal High
• Protein 36.12 g Good Source
• Carbs 22.59 g Moderate
• Total Fat 59.23 g High
• Saturated Fat 21.7 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 369.65 mg High
• Sodium 1120.73 mg High
• Fiber 2.46 g Low Source
• Sugar 7.57 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 481.25 mg Good Source
• Iron 1.61 mg Low Source
• Potassium 277.73 mg Low Source
• Vitamin A 201.63 mcg_rae Good Source
• Vitamin C 13.65 mg Moderate
• Vitamin D 4.75 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽