Name: Poblano Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter, divided - 6 tablespoons; Skinless, boneless chicken breast halves - 6; Fresh poblano peppers, seeded and sliced into strips - 2; Fresh jalapeno peppers, seeded and diced - 4; Garlic, chopped - 2 cloves; Lime, halved - 1; All-purpose flour - ¼ cup; Half-and-half - 1 pint; Fresh cilantro, chopped - 1 bunch; Fresh mushrooms, sliced - 1 (8 ounce) package; Sour cream - 2 ounces; Corn tortillas - 12 (6 inch); Shredded mozzarella cheese - 4 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Poblano Chicken Enchilada Casserole

1. Butter, divided - 6 tablespoons

2. Skinless, boneless chicken breast halves - 6

3. Fresh poblano peppers, seeded and sliced into strips - 2

4. Fresh jalapeno peppers, seeded and diced - 4

5. Garlic, chopped - 2 cloves

6. Lime, halved - 1

7. All-purpose flour - ¼ cup

8. Half-and-half - 1 pint

9. Fresh cilantro, chopped - 1 bunch

10. Fresh mushrooms, sliced - 1 (8 ounce) package

11. Sour cream - 2 ounces

12. Corn tortillas - 12 (6 inch)

13. Shredded mozzarella cheese - 4 cups

How to cook deliciously - Poblano Chicken Enchilada Casserole

1. Stage

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. Stage

Preheat oven to 350 degrees F (175 degrees C).

3. Stage

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. Stage

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. Stage

Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.