Recipe: Chicken Chile Rellenos Bake (using cooked chicken and ricotta cheese)

CHICKEN CHILE RELLENOS BAKE
"A flavorful choice for brunch or dinner."

18 to 20 ounces cooked chicken breast strips, cut into chunks
2 cans (4.5 ounces each) chopped green chiles, drained
1 1/2 cups (12 ounces) shredded cheddar cheese, divided
1 cup ricotta cheese
8 eggs
2 tablespoons Argo Corn Starch
1 can (8 ounces) tomato sauce
1 teaspoon Spice Islands Ground Cumin
1/4 cup finely chopped fresh coriander, divided use (optional)
Sour cream (optional, for serving)

Preheat oven to 350 degrees F.

Arrange chicken evenly in greased 13x9-inch baking dish. Scatter chiles over chicken.

Whisk 1/2 cup cheddar cheese, the ricotta cheese, eggs and corn starch in a small bowl. Pour evenly over chicken.

Bake 40 to 45 minutes.

Meanwhile, stir together tomato sauce, cumin and 2 tablespoons coriander, if desired. Spread evenly over baked egg mixture; sprinkle with remaining cheddar cheese.

Bake 10 minutes longer or until sauce is bubbling and cheese is melted.

Sprinkle with remaining coriander, just before serving. Serve with sour cream, if desired.

Makes 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.