Poblano Chicken Enchilada Casserole

May 26, 2023May 26, 20230 3
Poblano Chicken Enchilada Casserole - A Spicy and Cheesy Mexican Dish
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 package fresh mushrooms , sliced
2 ounces sour cream
12 corn tortillas
4 cups shredded mozzarella cheese

Nutrision Information

Servings Per Recipe
12
Calories
683
Sugar
6g
Fat
44g
Poblano Chicken Enchilada Casserole is a spicy and cheesy Mexican dish that is perfect for those who love bold flavors. This casserole is loaded with chicken, poblano peppers, jalapeno peppers, and mushrooms, all covered in a creamy sauce. The tortillas used in the dish soak up all the delicious flavors and soften as they cook. The dish is then topped with plenty of shredded mozzarella cheese, making it gooey and cheesy. This dish is perfect for a family dinner or a potluck party and is sure to impress everyone with its spicy and delicious flavor. Serve it with a side of rice or a salad for a complete meal.

Instructions

1.Preheat the oven to 350 degrees F.
2.In a large skillet, melt 2 tablespoons of butter over medium heat.
3.Add the chicken breasts to the skillet and cook until brown on both sides, about 5 minutes.
4.Remove the chicken from the skillet and set aside.
5.Add the remaining 4 tablespoons of butter to the skillet and melt over medium heat.
6.Add the poblano peppers, jalapeno peppers, and garlic to the skillet and sauté for 5 minutes.
7.Squeeze the lime juice over the vegetables and stir.
8.Add the flour to the skillet and stir to combine.
9.Slowly pour in the half-and-half, stirring constantly.
10.Cook the sauce until it thickens, about 5 minutes.
11.Stir in the chopped cilantro and sliced mushrooms.
12.Grease a 9 x 13 inch baking dish.
13.Spoon 1/2 of the sauce into the bottom of the baking dish.
14.Cut the chicken into bite-sized pieces.
15.Dip each tortilla into the sauce and then place in a single layer on top of the sauce in the baking dish.
16.Top the tortillas with 1/2 of the chicken, 1/3 of the remaining sauce, and 1/3 of the shredded mozzarella cheese.
17.Repeat the layers, ending with the remaining cheese.
18.Cover the baking dish with foil and bake for 30 minutes.
19.Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
20.Let the casserole cool for 5 minutes before serving.

PROS

This dish is spicy and cheesy, making it a crowd-pleaser for anyone who loves Mexican cuisine.

The chicken provides a good source of protein and the poblano peppers are loaded with vitamins and minerals.

CONS

The dish is high in calories and fat due to the cheese and half-and-half used in the sauce.

It may not be suitable for those on a low-fat diet or watching their calorie intake.

HEALTH & BENEFITS

The poblano peppers used in this dish are a good source of vitamin C, which supports a healthy immune system.
They are also a good source of vitamin B6, which is important for brain function and helps regulate mood.

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