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Poblano Chicken Enchilada Casserole

SUBMITTED BY: TYGERCOOKS  PHOTO BY: Busy Mom 

"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."
Poblano Chicken Enchilada Casserole Recipe
RECIPE RATING:
This recipe has been rated 55 times with an average star rating of 4.2
Read Reviews (51)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 (8 ounce) package fresh mushrooms, sliced
  • 2 ounces sour cream
  • 12 (6 inch) corn tortillas
  • 4 cups shredded mozzarella cheese

DIRECTIONS

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

The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on jun. 10, 2004 by IMAPAMPRDSTAMPR 
I've learned a couple of things, while making this recipe, that I'll do differently next time.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on sep. 7, 2005 by TORA.V 
I took the advice of others and altered this recipe slightly. So... I seasoned the chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on may 8, 2004 by TREE_TIGGER 
This was pretty good. I used half the cilantro and the flavor was good... if I had used it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on may 24, 2005 by LIBBY1979 
I personally loved it, while once I added some salt and twicked it. I cubed the chicken before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on jan. 23, 2006 by DOMSMUM 
This is a good recipe. I made the chicken in a crockpot and guess what, no poblanos in my... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on dec. 12, 2005 by FOODGU1 
This was okay... but on the bland side. I can't put my finger on what this might need to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on nov. 11, 2008 by Erin 
My family LOVES this recipe, including my Grandpa-in-law who doesn't like anything new! I've... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on apr. 21, 2008 by Heather R. 
This was a great dish. I halved the recipe for my husband and I. I used flour tortillas... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed on feb. 15, 2006 by KAMMELLE 
i made this for our christmas party...wasn't very impressive...lacked a lot of flavor and was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on may 12, 2004 by scmurphy 
Totally disapointing. With all those peppers I was expecting more of a punch with the... MORE

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Recipe Submitter:

Cooking Level: Expert

Home Town: Rock Falls, Illinois, USA
Living In: Sammamish, Washington, USA

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Nutritional Information
Poblano Chicken Enchilada Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 542

  • Total Fat: 30.7g
  • Cholesterol: 138mg
  • Sodium: 512mg
  • Total Carbs: 29g
  •     Dietary Fiber: 4.1g
  • Protein: 38.6g

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