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Poblano Chicken Enchilada Casserole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Try my time-saving enchilada casserole - perfect for avoiding burns! This recipe, featuring a modified Alfredo sauce, wowed a skiing crowd and is delicious over fajitas too.
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
  • 1 lime, halved
  • 0.25 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
Instructions:
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add chicken breasts, poblano peppers, jalapeño peppers, and garlic. Squeeze the juice of half a lime over the chicken, then toss in the lime peel and pulp. Cover and simmer for 25 minutes, stirring occasionally until chicken is cooked through. Let it cool before cubing the chicken.
  • Preheat the oven to 350°F (175°C).
  • In a medium saucepan over low heat, melt 1/4 cup of butter. Slowly incorporate the flour and half-and-half. Add cilantro, mushrooms, sour cream, and the juice from the other half of the lime. Cook and stir for 10 minutes until mushrooms are tender.
  • - Start by laying down a base of 6 tortillas in a 9x13 inch baking dish. - Spread half of the chicken and pepper mixture over the tortillas. - Sprinkle 1 cup of cheese on top, then layer with the remaining tortillas. - Add the rest of the chicken and pepper mixture on top of the second layer of tortillas. - Evenly pour the cilantro sauce over the casserole. - Finish it off by topping with the remaining cheese.
  • Bake in the preheated oven for 25 minutes until the cheese is melted and lightly browned.

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