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Chicken Chile Relleno Casserole
Ingredients
  • 3 poblano peppers (mine weighed 2 to 2.5 oz. each)
  • 12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces
  • 2 T. olive oil
  • 2 oz. onion, sliced
  • ½ tsp. dried guajillo chile, seeded and chopped fine (optional)
  • ¼ tsp. dried ancho chile powder (optional)
  • ¼ tsp. chili powder  (use ½ tsp. if guajillo and ancho above are omitted)
  • ¼ tsp. garlic powder
  • ¾ c. Ro-Tel tomatoes and green chiles, solids only (the mild ones unless you like “hot”)
  • ¼ c. cilantro, chopped
  • 6 oz. Monterrey Jack cheese, grated
Steps
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