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Mexican Chicken Chile Relleno Casserole
Ingredients
  • SCALE 1x 2x 3x
  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 1 large poblano pepper cut into 2” long strips
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 8 ounces sour cream (reduced fat is fine)
  • 8 ounces green salsa (I like Herdez brand)
  • 7 corn tortillas cut in half
  • 8 to 12 ounces Sargento 4 Cheese Mexican Blend
  • green onions sliced (optional)
Steps
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