MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Chilies Rellenos Casserole
 Categories: Chilies, Herbs, Vegetables, Cheese, Poultry
      Yield: 8 servings
 
      2 tb Butter
      2    Poblano peppers; seeded,
           - coarse chopped
      1 sm Onion; fine chopped
      2 tb A-P flour
      1 ts Ground cumin
      1 ts Smoked paprika
    1/4 ts Salt
    2/3 c  Milk
      8 oz Cream cheese; diced
      2 c  Pepper jack cheese; shredded
      2 c  Rotisserie chicken; coarse
           - shredded
      4 oz Can chopped green chilies
     17 oz Cornbread/muffin mix
           - (2 boxes)
 
  Set oven @ 350 F/175 C.
  
  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" 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.
  
  Recipe by Erica Ingram, Lakewood, Ohio
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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