Poblano Chicken Enchilada Casserole

Cinco de Mayo - World Cuisine

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.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Poblano Chicken Enchilada Casserole

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

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

Mexican White Cheese DipSauce

World Cuisine

Directions

Step 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.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 5

Bake 25 minutes in the preheated oven until cheese is melted and lightly browned.

Nutritional Information

Poblano Chicken Enchilada Casserole

Servings Per Recipe:8

Calories: 541.6

% Daily Value *

Protein: 38.6g 77%

Carbohydrates: 29g 9%

Dietary Fiber: 4.1g 16%

Sugars: 2.4g

Fat: 30.7g 47%

Saturated Fat: 17.9g 90%

Cholesterol: 138.4mg 46%

Vitamin A Iu: 1440.9IU 29%

Niacin Equivalents: 18mg 139%

Vitamin B6: 0.7mg 42%

Vitamin C: 24.4mg 41%

Folate: 38mcg 10%

Calcium: 580.1mg 58%

Iron: 1.9mg 11%

Magnesium: 76.7mg 27%

Potassium: 579.7mg 16%

Sodium: 512.4mg 21%

Thiamin: 0.2mg 21%

Calories From Fat: 276.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.