This slow cooker chicken chile relleno casserole tastes like a super cozy, cheesy chile relleno without the fuss of frying anything. It’s truly delicious and so flavorful for a slow cooker recipe. The eggs are perfectly cooked, set, and creamy.
cooking spray
2 (7 ounce) cans whole green chiles, drained, patted dry, and halved lengthwise
5 ounces Cheddar cheese, shredded, divided
4 ounces pepper Jack cheese, shredded, divided
2 cups pulled cooked chicken
3/4 cup evaporated milk
8 large eggs
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/2 cup prepared red enchilada sauce
chopped fresh cilantro
sour cream, for serving
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 chicken. Top evenly with remaining chiles; sprinkle with 1/4 cup each pepper Jack and Cheddar.
Whisk evaporated milk, eggs, cornstarch, salt, garlic powder, pepper, and paprika together in a large bowl until well combined.
Pour egg mixture evenly over chile mixture in cooker.
Cover and cook on Low until set around the edges and just set in the center, 3 1/2 to 4 hours.
Remove lid. Dab top of casserole gently with paper towels to absorb excess moisture, if needed. Top with enchilada sauce, remaining 1/2 cup Cheddar, and remaining 1/4 cup pepper Jack cheese.
Continue to cook, uncovered on Low, until cheese has melted, 15 to 20 minutes. Turn cooker off.
Garnish with cilantro. Serve with sour cream.
