POBLANO CHICKEN ENCHILADA CASSEROLE
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Vishal G.c.
[email protected]This casserole was a bit too cheesy for my taste. I think I'll use less cheese next time.
Ahmedshirin Ahmedshirin
[email protected]I love the smoky flavor of the poblano peppers in this casserole. It's a great dish for a potluck or a casual dinner party.
Michael Arosco
[email protected]This recipe is a great way to use up leftover chicken. I also like to add some black beans and corn to make it a more complete meal.
Heemu Xettry
[email protected]I'm not a big fan of Mexican food, but this casserole was surprisingly good. The flavors were well-balanced and the chicken was very tender.
Hamdan
[email protected]This casserole is so easy to make and it's always a hit with my guests. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Paloma Valencia
[email protected]I was disappointed with this recipe. The chicken was dry and the enchilada sauce was too spicy.
Ravan Lee
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd pleaser. Even my picky kids love it.
dave ferland
[email protected]I'm not a fan of poblano peppers, but this recipe was still really good. The chicken was moist and flavorful, and the enchilada sauce was creamy and cheesy.
Farhana Islam Ruhi
[email protected]This casserole was a bit bland for my taste. I think I'll add more seasoning next time.
CrazyGaming_93
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add extra poblano peppers for a bit more spice.
Rana Naveed Ahmed
[email protected]This poblano chicken enchilada casserole was a hit with my family! The flavors were amazing and the chicken was so tender. I will definitely be making this again.