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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