Chicken Chile Rellenos Bake
Ingredients
- 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)
PRODUCTS
Instructions
- Preheat oven to 350°F.
- 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.
- Bake 40 to 45 minutes.
- 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.
- Sprinkle with remaining coriander, just before serving. Serve with sour cream, if desired.
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