Ingredients
- 2 Chicken Breasts, Cubed
- 1 Onion, Chopped
- 2 4 Oz Cans Green Chilies, Diced
- 1 Pgk Cheddar Cheese, Shredded
- 1 Cup Salsa
- 3/4 Cup Milk
- 3 Egg Replacer Eggs
- 1/4 Cup Flour
- 2 Tsp Chili Powder
- 1 Tsp Cumin
- 1 Tsp Coriander
- Green Onions, Thinly Sliced For Garnish
Directions
- Preheat oven to 350 F
- Boil chicken in water with 1/2 cup salsa for about 7-8 mins
- Spray 9×11 casserole dish with cooking spray
- Spoon chicken onto bottom of casserole dish in even layer
- Cover evenly with onions
- Add Green chiles in even layer over onions and chicken
- Sprinkle 1 handful of cheese over chile layer
- In a medium bowl combine; 1/2 cup salsa, milk, eggs, four and chili powder
- Stir in a handful of cheese
- Pour mix over the top of the casserole in an even layer
- Spread remaining cheese over the top
- Bake 20 mins
- Sprinkle top of casserole with cumin and coriander
- Bake another 10 mins
- Serve with green onions and salsa
Notes:
After taking dairy out of our diets the dish that was missed the most by A were Chile Rellenos. Finding and adapting this recipe was a major find. Bonus, I loved it to!
I used Ener-G egg replacer in this recipe and it came out perfectly. Obviously, if you can eat eggs, it would probably be even better. But I didn’t miss the eggs in this recipe.