Chicken Chiles Rellenos Casserole
Ingredients
2 tablespoons butter
2 poblano peppers, seeded and coarsely chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
2/3 cup 2% milk
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese
2 cups coarsely shredded rotisserie chicken
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
Directions
Preheat oven to 350°.
In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes.
Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute.
Stir in cream cheese until blended.
Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11×7-in. baking dish.
Prepare cornbread batter according to package directions. Spread over chicken mixture.
Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes.
Let stand 10 minutes before serving.
