Chicken Chile Relleno Casserole

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3 eggs

2 additional egg whites

1/3 cup non fat milk

1/4 cup flour

1/2 tsp baking powder

2 cooked chicken breast shredded

1 cup low fat shredded Jack cheese or low fat mozzarella

3  4-ounce cans green chilies

1/2  tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 400 degrees.

In a bowl mix together cheese, shredded chicken, garlic powder, onion powder, salt and pepper.  In a separate bowl whisk together eggs, and milk.  Whisk in flour and baking powder well.  Spray a 9 x 13 casserole dish with Pam.

With a knife split one side of each chile to make a pocket.  Fill the pocket with the chicken and cheese mixture.   Holding filled chiles carefully dip chiles in the egg mixture and place in casserole dish.   Line the casserole dish with the filled chiles like you would enchiladas.  Pour remaining whisked egg mixture over top.

Cover casserole dish with foil and bake for 30 minutes.  Turn oven up to 450 degrees, remove foil and bake an additional 10 minutes.  Remove from oven and let sit 10 minutes before serving.  Garnish with sliced scallions and salsa.

Makes 4 – 6 servings.

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