Chicken Chile Rellenos Bake
26 people added this to their Recipe Box
This recipe makes 8 servings
Bake Fest 2009
Ingredients
- 1 pkg (550 g) Janes meal Makers oven Roasted Carved chicken Breasts
- 2 cans (127 mL each) chopped green chiles, drained
- 1-1/2 cups shredded Cheddar cheese, divided
- 1 cup Tre stelle ricotta cheese
- 8 Naturegg™ Omega 3 eggs
- 2 tbsp Fleischmann's® Canada corn Starch
- 1 cup tomato sauce
- 1/4 cup finely chopped fresh coriander
- 1 tsp ground cumin
- Sour cream, optional
Preparation
1. Arrange chicken evenly in greased 13- x 9-inch (3.5 L) baking dish. Scatter chiles over the chicken.
2. Whisk together 1/2 cup (125 mL) of the Cheddar, the Ricotta, eggs and cornstarch. Pour evenly over chicken. Bake in 350°F (180°C) oven for 45 minutes.
3. Meanwhile, stir together tomato sauce, half of the coriander and the cumin. Spread evenly over the egg mixture; sprinkle with remaining Cheddar. Bake for 10 minutes or until sauce is bubbling and cheese is melted. Sprinkle with remaining coriander just before serving. Serve with sour cream on the side (if using).
2. Whisk together 1/2 cup (125 mL) of the Cheddar, the Ricotta, eggs and cornstarch. Pour evenly over chicken. Bake in 350°F (180°C) oven for 45 minutes.
3. Meanwhile, stir together tomato sauce, half of the coriander and the cumin. Spread evenly over the egg mixture; sprinkle with remaining Cheddar. Bake for 10 minutes or until sauce is bubbling and cheese is melted. Sprinkle with remaining coriander just before serving. Serve with sour cream on the side (if using).
Source : Bake Fest 2009
- Keywords : Main Course; Mexican; Bake; Chicken; Chiles; Ricotta; Cheddar cheese; Eggs;
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