I came up with this recipe after I made my “Klean Your Plate with Kirsten” post about cleaning up your chicken broth. I honestly hadn’t been to the store and came up with a recipe I could make with what I had on hand without running to the store! I try to keep a batch of green salsa around (roast 6 tomatillo’s, 4 garlic cloves and jalapenos to taste – I use 2 whole jalapenos – under the broiler until everything is starting to blacken, then throw in the blender with a bunch of fresh cilantro, juice from one lime and a pinch of salt) but if you don’t have any you can use a high quality, additive free and unprocessed green/tomatillo salsa you have purchased from the store. I have made chili relleno casserole before that calls for either corn tortillas or an egg batter. I was going for something a bit different here and gluten free, very low carbohydrates (I was serving this with black beans for my family). I made egg “crepes” instead of using tortillas, which emulates the chili relleno’s you get at some Mexican restaurants which is basically a thin omelet wrapped around a roasted green chili with some jack cheese. I had the leftover shredded chicken and roasted garlic from making the broth as well and thought that would be a great addition. So you have a dish that is really high in quality protein, tons of flavor, easy and really delicious! Give it a try!
Creamy Chicken and Roasted Garlic Chili Rellenos Casserole
3 Tb milk or water
2 cups shredded cooked chicken (from a rotisserie chicken if you don’t have any on hand)
1/2 cup sour cream – organic
1 cup Green/Tomatillo Salsa
4 garlic cloves, roasted, mashed (if you don’t have roasted garlic you can just add 4 cloves minced garlic you have sauteed in a bit of oil until softened)
1 cup shredded cheese (I used pepper jack cheese and cheddar, jack cheese is traditional, use what you like)!
Make the egg crepes. Whisk together the eggs with the milk/water. In a non-stick pan preheated over medium high heat add a bit of oil, wipe out the excess with a paper towel. Add 1 Tb of the egg mixture for each crepe, tilt the pan until the batter is spread out in a circle, very thin. Let it cook until it is very browned and almost cooked on the top, about 30 seconds. Carefully flip and let the other side cook for just few seconds. Set aside, continue making more crepes (about 8-10). *Key – make sure your pan is nice and hot and the crepe gets browned, almost crispy on the bottom. If you not do this your crepe may break apart* Combine the chicken, sour cream, salsa and garlic, mix together. In the bottom of a casserole dish that has been lightly oiled, place a layer of your crepes. Top with 1/3 of the chicken mixture. Make 2 more layers. Top with the cheese. Bake at 425 for 20 minutes until golden brown and bubbly. Enjoy!
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