Chicken Poblano Casserole Recipe

Name: Chicken Poblano Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chiles (about 12 ounces); 1 large red bell pepper (about 8 ounces); 3 ears shucked corn; 1/3 cup all-purpose flour (about 1 1/2 ounces); 1 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 3 1/2 cups 1% low-fat milk; 3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided; 1/3 cup chopped red onion; 1/3 cup chopped fresh cilantro; 2 large eggs, lightly beaten; 1 (15-ounce) carton part-skim ricotta cheese; Cooking spray; 18 (6-inch) white corn tortillas; 3 3/4 cups chopped cooked chicken breast; 1 cup thinly sliced green onions, divided

Servings: persons

3 poblano chiles (about 12 ounces)
1 large red bell pepper (about 8 ounces)
3 ears shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 1/2 cups 1% low-fat milk
3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
18 (6-inch) white corn tortillas
3 3/4 cups chopped cooked chicken breast
1 cup thinly sliced green onions, divided

1
Preheat broiler.
2
Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
4
Preheat oven to 350u00b0.
5
Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
6
Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350u00b0 for 30 minutes or until bubbly.
7
Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.
8
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9
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1484

kcal

Calories

Fat

128

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 poblano chiles (about 12 ounces), 1 large red bell pepper (about 8 ounces), 3 ears shucked corn, 1/3 cup all-purpose flour (about 1 1/2 ounces), and more.

Yes, Chicken Poblano Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Poblano Casserole

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