- 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 chilies
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir 4-6 minutes or until peppers are tender.
- 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 chilies; 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, 35-40 minutes or until golden brown and a toothpick inserted in topping comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
Reviews forChicken Chile Relleno Casserole
"We loved this!!! I used 2 fresh chopped green chilis and cooked them with the peppers instead of the canned. Also the second time I made this I put it in a 9 x 13 dish. GREAT!!! Thanks for this recipe!!!"
"I loved this! But my hubby did not, which is why it lost a star. I thought it was quite satisfying, unique, and the cornbread was oh so yummy. Too bad I can't make it again."
"Would definitely only use one box of corn bread. I used two and it was way to overpowering. Other than that the dish was good."
"We thought it was just okay. It was "heavy" and had too much cornbread to filling. But the overall taste was generally good."
"The entire family loved this recipe! My pepper jack cheese contained both jalapenos and habaneros, so I used mild banana peppers from my garden instead of the poblanos called for in the recipe. Only used 1 box of cornbread mix and it was still wonderful. For a change of pace, skip the cornbread mix and layer the meat mixture with (torn) corn tortillas. This is a keeper!"
"This was so delicious! I added corn which just added to the dish. This will be a regular at my house."
"Excellent recipe. I brought it to a potluck and everyone requested the recipe."