Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 2 cups chopped or shredded cooked chicken
  • ¼ cup chicken broth
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces grated Cheddar cheese
  • 4 ounces cream cheese
  • 12 ounces whole roasted chiles ((3 four-ounce cans))
  • 2 cups milk
  • 1 egg
  • ½ cup flour
  • Dash of salt

Instruction

  • Preheat the oven to 350 degrees.
  • Add the oil to a medium, non-stick skillet placed over medium high heat. Add the onion and saute until translucent. Add the chicken, broth, oregano, salt, and pepper. Cook for 2-3 minutes.
  • Add the cheese and cook, stirring, until completely melted.
  • Drain the chiles and split each down one side.
  • Fill each with about 2 tablespoons of the chicken-cheese mixture.
  • Place filled chiles in a lightly greased baking dish.
  • Whisk together the milk, egg, flour, and salt. Pour evenly over the filled chiles.
  • Bake uncovered for 30-35 minutes or until milk mixture has thickened to a custard-like texture and chiles are hot throughout.