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
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.
Provided by Alicia
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
- Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
- Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g
CHEESY GREEN CHICKEN POBLANO BAKE
Another low carb treat! I will never again use tortilla's in my chicken bakes, the poblano takes the cake!!
Provided by Lynn Socko
Categories Chicken
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Make tomatillo salsa or use store bought salsa or salsa verde. You will need between 2 c. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html?p=1
- 2. Cut poblano's in half and remove seeds and stem. Lay skin side up on a baking sheet and place under low broiler for 5-7 min. Remove and allow to cool, remove skin.
- 3. Shred cooked chicken.
- 4. Crumble the Quesco Fresco and place in a med. size mixing bowl. Grate 3 c. of Asadero and save 1 c for topping. Place the other 2 c in mixing bowl. Add 8 oz Mexican Creama or sour cream. Add 2 tbs of chopped cilantro. Combine together.
- 5. You will need an 8x8 DEEP dish baking pan, spray with non stick spray oil. Place half your poblanos in baking dish.
- 6. Add half your cheese mixture by spooning in on, or dropping by hand.
- 7. Place 1 c of shredded chicken on top of cheese mixture.
- 8. Spoon just enough salsa/verde to lightly cover chicken.
- 9. Now repeat. Poblanos, cheese mixture, chicken, and salsa/verde. Top with 1 c of grated Asadero. Bake 400° for 30-35 min. on 2nd upper rack in oven. till cheese is melted. Allow to cool for about 20 minutes then serve and garnish with cilantro, pico de gallo, creama or red salsa. NOTE: This will be a fairly juicy dish due to the fact there is not pasta to absorb the liquid from the tomatillo salsa. Just drain off excess liquid after cooling, or spoon out and drizzle over dish.
More about "cheesy green chicken poblano bake recipes"
LOW CARB CHEESY CHICKEN CASSEROLE WITH …
From anediblemosaic.com
3/5 (1)Total Time 45 minsCategory Main CourseCalories 544 per serving
- Heat a large, deep skillet over medium-high heat. Once hot, add the oil, and then the chicken. Cook until the chicken is browned on the outside, about 3 minutes.
- Turn the heat down to medium and add the peppers, celery, onion, and garlic. Cook until the veggies are softened, but not browned, about 8 minutes, stirring occasionally.
- Stir in the chicken broth and salsa verde, and bring up to a simmer. Add the cream cheese and stir until smooth. Turn off the heat and stir in half of the cheddar.
CREAMY POBLANO CHICKEN - COOKING FOR …
From cookingforkeeps.com
4.4/5 (12)Total Time 35 minsCategory Main CourseCalories 438 per serving
- Slice one poblano pepper into thin strips. Roast the other pepper. If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the peppers on the top rack until they are blackened on all sides. Once the peppers are roasted, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you sear the chicken. Once they’ve sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
- While the peppers steam. Add two tablespoons olive oil or butter a large skillet over a medium heat. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, flip and do the same on the other side. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
- Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and peppers. Saute for about 5 minutes until softened. Season lightly with salt . Add the garlic and cook another minute.
- While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 tespoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper back into the pot with the sliced peppers, onions, and garlic, and then stir in the remaining chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
CHEESY CHICKEN CASSEROLE - SPEND WITH …
From spendwithpennies.com
8 INGREDIENT CHEESY GREEN CHILE CHICKEN.
From halfbakedharvest.com
STUFFED POBLANO PEPPERS RECIPE (CHICKEN
From wholesomeyum.com
CHEESY CORN + POBLANO RICE CASSEROLE - COLEY COOKS
From coleycooks.com
ONE SKILLET CHEESY GREEN CHILE CHICKEN - HALF BAKED HARVEST
From halfbakedharvest.com
4.9/5 (262)Total Time 40 minsCategory Main CourseCalories 550 per serving
CHEESY CHICKEN STUFFED POBLANOS - LOW CARB RECIPE - I BREATHE …
From ibreatheimhungry.com
CHEESY POBLANO RICE BAKE | 12 TOMATOES
From 12tomatoes.com
GREEN BEAN CHICKEN CASSEROLE RECIPE - HOW TO MAKE GREEN BEAN …
From delish.com
27 QUICK AND EASY CHICKEN RECIPES YOU'LL WANT TO EAT AGAIN - MSN
From msn.com
RECIPE: CHEESY CHICKEN & POBLANO TACOS WITH MEXICAN-SPICED …
From
CHEESY CHICKEN STUFFED POBLANO PEPPERS - EASY STUFFED POBLANOS
From runningtothekitchen.com
CREAMY CHEESY CHICKEN AND GREEN BEAN CASSEROLE - THE BEST BLOG …
From thebestblogrecipes.com
CHEESY GREEN CHICKEN POBLANO BAKE - GOFOODFOOD.CC
From gofoodfood.cc
35 EASTER RECIPES FOR AN ELEGANT CELEBRATION
From fromachefskitchen.com
KETO CHEESY CHICKEN MUSHROOM GREEN BEAN BAKE
From beautyandthefoodie.com
CHICKEN BROCCOLI AND RICE CASSEROLE | THE MODERN PROPER
From themodernproper.com
CHICKEN ENCHILADA CASSEROLE RECIPE - THE SCHMIDTY WIFE
From theschmidtywife.com
CHEESY CHICKEN & CAULIFLOWER BAKE – STACEY HAWKINS
From staceyhawkins.com
VIRAL CHEESY CHICKEN ALFREDO MINI PIZZA RECIPE | TASTE OF HOME
From tasteofhome.com
HEALTHY CHICKEN CASSEROLES | COOKING LIGHT
From cookinglight.com
GROUND BEEF CASSEROLE – WELLPLATED.COM
From wellplated.com
CHEESY POBLANO CHICKEN TACOS RECIPE - HOME CHEF
From homechef.com
You'll also love