Chili Relleno Casserole

Roast

6 Pablano peppers, steam, peel with spoon and discard seeds.

Shred 20 oz. Oaxaca cheese

Into a large bowl

(Separate 6 eggs whites/yolks)

Beat egg whites until fluffy

Into same bowl

Fold in yolks

1/3 c flour

1/2 tsp baking powder

1/4 c milk

Salt and Pepper

Stir all together.

Grease 9x13 dish

Layer:

peppers

cheese

egg mixture

over and over

Bake at 350 for 30 minutes

Serve over salsa

Roast

5 Roma tomatoes 

1 jalapeno

2 garlic cloves

¼ onion

1 fried corn tortilla

Blend all with 1/3 c water

½ tsp oregano

2 tsp chicken boullion

From LoveKariCooking

https://www.youtube.com/shorts/rHKKKrmCVCA

Chicken Taco casserole

Sauce:

Mix 

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel tomatoes 

1 c chicken broth

In casserole dish - layer:

corn tortillas

1½ c cooked chicken - first layer half

½ a pablano chili, diced (or bell pepper,or green chili)

½ onion, diced

cover with ½ of the sauce

cover with shredded cheese

Make another layer the same but

sprinkle top with 1 t garlic powder

Bake 350°

40 minutes