Best 3 Chicken Poblano Casserole Recipes

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Chicken poblano casserole is a delectable Mexican-inspired dish that combines the flavors of tender chicken, roasted poblano peppers, sweet corn, tangy tomatoes, and a creamy sauce. Its vibrant colors and rich aroma make it a feast for both the eyes and the palate. Whether you're planning a special family dinner or looking for a comforting weekday meal, this casserole is sure to satisfy your cravings. Let's explore a delightful recipe that will guide you step by step in creating a flavorful chicken poblano casserole that will transport your taste buds to Mexico.

Here are our top 3 tried and tested recipes!

POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE



Poblano Chicken With Verde Sauce Casserole image

Make and share this Poblano Chicken With Verde Sauce Casserole recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

4 poblano chiles
4 chicken breasts, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 cup chicken stock
2 tablespoons olive oil
1 cup cheese, shredded (preferably something that melts well)
3 medium green tomatoes
2 fresh jalapeno chilies
1 large tomatoes
1 medium onion, finely chopped
1/4 cup lime juice
1/4 cup cilantro, chopped
salt, to taste
pepper, to taste

Steps:

  • To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
  • Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
  • Remove from heat and drain well.
  • Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
  • Puree to desired consistency and set aside.
  • In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
  • Remove from heat and allow to cool.
  • Once cool, peel off black skin and remove stems.
  • Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
  • Add onions to skillet and brown.
  • Add chicken, chicken stock and seasoning and boil until water is evaporated.
  • Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
  • Top with chicken mixture, verde sauce and cheese.
  • Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
  • Remove foil and cook uncovered for an additional 10 minutes.
  • Allow to cool slightly before serving.

CHICKEN POBLANO CASSEROLE



Chicken Poblano Casserole image

I came up with this when I completely messed up on buying the ingredients needed to make Delicious Chicken Poblano #98285. Rather than review with a bunch of changes, I am posting it as new. It was very good, my family of 4 polished off the whole thing. Served with taco toppings and spanish rice it was great. My kids put theirs over Fritos.

Provided by pines506

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 (12 1/2 ounce) can swanson chicken, plus
1 (5 ounce) can swanson chicken
2 poblano peppers, seeded and diced
1/2 cup sour cream
8 ounces half-and-half
2 cups colby-monterey jack cheese
salt, to taste
pepper, to taste
1 tablespoon cumin, to taste

Steps:

  • Preheat oven to 350.
  • Saute onion, garlic and peppers in olive oil until soft.
  • Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
  • Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
  • Top with remaining cheese.
  • Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.

Nutrition Facts : Calories 547.3, Fat 42.1, SaturatedFat 21.9, Cholesterol 140.5, Sodium 401.1, Carbohydrate 11.3, Fiber 2.3, Sugar 1.2, Protein 32

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

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
¼ 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

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a spicier casserole, use two poblano peppers instead of one.
  • If you don't have sour cream, you can substitute plain Greek yogurt.
  • To save time, you can use a pre-made enchilada sauce.
  • For a more flavorful casserole, use freshly grated pepper Jack cheese.

Conclusion:

Chicken Poblano Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, poblano peppers, corn, black beans, and cheese is a winning combination that everyone will love. Serve it with your favorite sides, such as rice, beans, or salad, and you have a complete meal that the whole family will enjoy.

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