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Chicken Chiles Rellenos Casserole

My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
  • Total Time
    Prep: 20 min. Bake: 35 min. + standing
  • Makes
    8 servings

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 11x7-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.
Nutrition Facts
1 serving: 610 calories, 34g fat (16g saturated fat), 151mg cholesterol, 987mg sodium, 51g carbohydrate (16g sugars, 5g fiber), 27g protein.

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