Poblano Chicken Enchilada Casserole Recipe

Name: Poblano Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, divided; 6 skinless, boneless chicken breast halves; 2 fresh poblano peppers, seeded and sliced into strips; 4 fresh jalapeno peppers, seeded and diced; 2 cloves garlic, chopped; 1 lime, halved; 1/4 cup all-purpose flour; 1 pint half-and-half; 1 bunch fresh cilantro, chopped; 1 (8 ounce) package fresh mushrooms, sliced; 2 ounces sour cream; 12 (6 inch) corn tortillas; 4 cups shredded mozzarella cheese

Servings: persons

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

1
Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
4
Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
5
Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

1095

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 6 tablespoons butter, divided, 6 skinless, boneless chicken breast halves, 2 fresh poblano peppers, seeded and sliced into strips, 4 fresh jalapeno peppers, seeded and diced, and more.

Yes, Poblano Chicken Enchilada 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.

Poblano Chicken Enchilada Casserole

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