Spread half of the cooked chicken in a 9-inch square (or 8x12-inch) baking dish. Cover the chicken with a layer of two cans of the drained chilies, 1 tablespoon of the dried minced onion, and half of the cheeses. Repeat the layers with the remaining chicken, chilies, dried minced onions, and cheeses. Set aside.
Use a blender or whisk to whip the cream, eggs, garlic powder, baking powder, and salt. Slowly pour the cream mixture over the entire contents of the baking dish. Use a knife or fork to make sure that the cream mixture saturates the layers.
Bake for 30 to 40 minutes, or until the center is just set. Remove from the oven and let cool for 10 to 15 minutes before serving.
Serve with prepared enchilada sauce, diced avocado, and/or a dollop of sour cream and garnish with fresh cilantro, if desired. Store leftovers in the fridge for up to 4 days.
Nutrition
Nutrition Facts
High Protein Chile Rellenos Casserole
Amount per Serving
Calories
484.4
% Daily Value*
Carbohydrates
7.1
g
2
%
Fiber
3.2
g
13
%
Protein
41.8
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.