Chili Relleno Bake

2 (7 ounce) cans whole green chile peppers, drained
16 ounce pkg ColbyJack cheese, shredded
3 eggs, beaten
5 ounces evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce
 

Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the  cheese, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top. Sprinkle with remaining cheese, bake another 15 minutes and serve.

Michelle's Green Chili Chicken

Thank you to cousin Michelle for this yummy recipe!

8 chicken tenderloins (defrosted)
8 oz softened cream cheese
4oz can green chilies
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 cup grated cheddar cheese

Place chicken in baking dish (single layer).  Mix other ingredients except cheddar cheese together and spread evenly over chicken.  Spread cheddar over top and bake at 375 degrees for 35-45 min.

Can serve over rice, noodles, or in a tortilla.  We eat it with cauliflower rice if we are low-carbing.