Baked Chicken and Poblano Pepper Casserole

Instructions

1. 1

   Preheat oven to 350°F. In a large skillet, melt the butter over medium-high heat. Add the chopped poblano peppers and onion, and cook until the peppers are tender, about 4-6 minutes.

2. 2

   Stir in the flour and seasonings (cumin, paprika, salt) until well blended. Gradually add the milk, stirring constantly, and bring the mixture to a boil. Cook and stir until thickened, about 1 minute. Stir in the cream cheese until melted and combined. Add the shredded pepper jack cheese, cooked chicken, and chopped green chiles, and heat through, stirring to incorporate. Transfer the mixture to a greased 11x7-inch baking dish.

3. 3

   Prepare the cornbread batter according to the package directions. Spread the cornbread batter evenly over the top of the chicken mixture. Bake, uncovered, until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let the casserole stand for 10 minutes before serving.