Poblano chicken enchiladas take your ski trip to a whole new flavor level!

Poblano Chicken Enchilada Casserole

Looking for a flavorful spin on classic enchiladas? Try this Poblano Chicken Enchilada Casserole! This recipe offers a delicious and convenient way to serve enchiladas without the hassle of rolling each one. Poblano peppers give this dish a mild heat, perfectly balanced by the creamy sauce, making it a hit at any gathering.

Yield

Prep: 15 mins, Cook: 1 hr, Total: 1 hr 15 mins, Servings: 8, Yield: 8 servings

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
• 2 cloves garlic, chopped
• 1 lime, halved
• ¼ cup all-purpose flour
• 1 pint half-and-half cream
• 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

1. Preheat your oven to 350°F (175°C).
2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook until no longer pink in the center, about 5-7 minutes per side. Remove and let them cool slightly, then shred or cube the chicken.
3. In the same skillet, melt the remaining 4 tablespoons of butter. Sauté the poblano and jalapeno peppers, garlic, and lime juice until vegetables are tender.
4. Stir in the flour until smooth. Gradually whisk in the half-and-half cream until the mixture thickens and is bubbly. Mix in chopped cilantro and mushrooms. Remove from heat and stir in sour cream until sauce is smooth.
5. To assemble the casserole, spread a small amount of sauce in the bottom of a 9×13 inch baking dish. Layer 4 tortillas on top of the sauce. Overlap or tear them to fit.
6. Top tortillas with half the chicken, one-third of the sauce, and one-third of the mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a top layer of sauce and cheese.
7. Bake in the preheated oven until casserole is bubbly and cheese is golden, about 30 minutes.
8. Let stand for 10 minutes before serving.

Why You’ll Love Poblano Chicken Enchilada Casserole

Firstly, it’s a time-saver since assembling is quick and effortless. Secondly, the casserole retains all the deliciousness of traditional enchiladas. Moreover, the balance of poblanos with the creamy sauce is sure to win over your guests.

Healthier Cooking Option

For a lighter version, swap half of the mozzarella cheese with cottage cheese and use whole wheat tortillas instead of corn.

Explore Similar Dishes

• Poblano Cream Sauce is perfect for adding another layer of flavor.
• Try Stuffed Poblano Peppers for a delightful variation of this dish.
• Best Poblano Chicken Enchilada Casserole is easily adaptable and always a crowd pleaser.