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Chicken Chile Rellenos Bake

Chicken Chile Rellenos Bake






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  • 18 to 20 ounces cooked chicken breast strips, cut into chunks
  • 2 cans (4.5 ounces each) chopped green chiles, drained
  • 1-1/2 cups (12 ounces) shredded cheddar cheese, divided
  • 1 cup ricotta cheese
  • 8 eggs
  • 2 tablespoons Fleischmann's® Corn Starch
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon ground cumin seed
  • 1/4 cup finely chopped fresh cilantro (optional)



  1. Preheat oven to 350°F.
  2. Arrange chicken evenly in greased 13 x 9-inch baking dish. Scatter chiles over chicken. Whisk 1/2 cup cheddar cheese, the ricotta cheese, eggs and corn starch in a small bowl. Pour evenly over chicken.
  3. Bake 40 to 45 minutes.
  4. Meanwhile, stir together tomato sauce, cumin and 2 tablespoons coriander, if desired. Spread evenly over baked egg mixture; sprinkle with remaining cheddar cheese. Bake 10 minutes longer or until sauce is bubbling and cheese is melted.
  5. Sprinkle with remaining coriander, just before serving. Serve with sour cream, if desired.


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