Chicken Chiles Rellenos Casserole (Linda Gollier)
 
Ingredients:
 
2 tb butter                                                        
2 poblano peppers, seeded and chopped       
1 small onion, finely chopped                           
2 tb flour                                                           
1 tsp ground cumin                                                         
1 tsp smoked paprika
1/4 tsp salt
2/3 cup milk (I use a little more)
1 pkg 8 oz cream cheese
2 cups shredded pepper jack cheese
2 cups coarsely shredded rotisserie chicken

 
Preheat oven to 350 degrees. 
Dice peppers, onions. Saute in butter until tender. 
Add flour and seasonings and stir until thick. 
Add milk, stir until mixed well.  This is where I add about 1/3 c more milk.
Add cream cheese and shredded cheese and mix again. 
Add chicken and blend all together. 
Pour into 11x7 or larger casserole dish. 
Follow directions on Jiffy cornbread/muffin mix and spread on top. 
Bake at 350 for about 30-35 minutes and bubbly.