Recipe Name Relleno Casserole Submitted by Shakep Recipe Description I love a good chile relleno but my kids can't handle the spice/heat. So I decided to create a milder version in a casserole form that we could all enjoy. Quantity 1 Quantity Unit Casserole Prep Time (minutes) 30 Cook Time (minutes) 10 Ready In (minutes) 40

Relleno Casserole Ingredients Amount Measure Ingredient 1/4 cup, chopped Onion, chopped 1 clove garlic minced 6 ounces Mushrooms, portabella, raw, chopped 3 small (4" long) Pablano Peppers 1 can (10.75 oz) Cream of Mushroom condensed soup 1 cup sour cream 4 ounces shredded cheddar cheese 6 thighs, bone and skin removed Chicken thighs, meat only 3 cups black beans, cooked 1 bag (7-1/2 oz) Tortilla chips Steps Sequence Step 1 Sautee onions, garlic, and mushrooms. 2 Add pablano peppers, cream of mushroom soup, sour cream, cheese, chicken and beans. 3 Heat over medium heat until fully warmed and cheese is melted. 4 Serve over corn tortilla chips. Roasted Pablano Peppers Steps Sequence Step 1 Place peppers on a tray or piece of foil on center rack of oven. Broil for 3 to 5 minutes on each side. 2 Remove peppers from oven and wrap in a towel. Set aside to cool for 5 to 10 minutes. 4 Chop pablano peppers. cooked chicken Ingredients Amount Measure Ingredient 3 pounds, raw chicken thighs Steps Sequence Step 1 Place chicken in crockpot. Cook on low for 4 hours. 2 Allow to cool and then remove meat from bones and skin.