Chicken-chille relleno casserole

Chicken-Chile Rellano Casserole

• 1 cup mozzarella cheese, shredded (reserve 1/4 cup)
• 1 cup mild Cheddar or Colby cheese, shredded (reserve 1/4 cup)
• 1 cup cooked chicken, cut in 1/2-inch cupes
• 1 can (4 oz) diced green chiles
• 4 large eggs, at room temperature
• 1 cup sour cream or sour cream alternative, such as Tofutti, at room temperature
• 1 tsp baking powder
• 1/2 teaspoon chopped fresh oregano or 1/4 teaspoon dried
• 1/4 teaspoon ground cumin
• 1/8 teaspoon chili powder
• Paprika, for garnish
• 1/4 cup chopped fresh cilantro, for garnish
• 1. Place a rack in the middle of the oven. Preheat the oven to 350 degrees. Generously grease an 8-inch square baking dish
• 2. Layer the ingredients in the dish, starting with the cheeses, then the chicken, and then the chiles, ending with the reserved 1/4 cup of each of the cheeses.
• 3. In a medium bowl, whisk together the eggs, sour cream, baking powder, oregano, cumin, and chili powder and pour over the cheese mixture. Sprinkle generously with paprika.
• 4. Bake 30-45 minutes, or until the top is puffy and golden. Serve immediately, garnished with chopped cilantro
• 1000 Gluten Free Recipies Carol Foster*