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
CHICKEN POBLANO CASSEROLE
I came up with this when I completely messed up on buying the ingredients needed to make Delicious Chicken Poblano #98285. Rather than review with a bunch of changes, I am posting it as new. It was very good, my family of 4 polished off the whole thing. Served with taco toppings and spanish rice it was great. My kids put theirs over Fritos.
Provided by pines506
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Saute onion, garlic and peppers in olive oil until soft.
- Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
- Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
- Top with remaining cheese.
- Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.
Nutrition Facts : Calories 547.3, Fat 42.1, SaturatedFat 21.9, Cholesterol 140.5, Sodium 401.1, Carbohydrate 11.3, Fiber 2.3, Sugar 1.2, Protein 32
POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE
Make and share this Poblano Chicken With Verde Sauce Casserole recipe from Food.com.
Provided by ThatSouthernBelle
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
- Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
- Remove from heat and drain well.
- Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
- Puree to desired consistency and set aside.
- In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
- Remove from heat and allow to cool.
- Once cool, peel off black skin and remove stems.
- Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
- Add onions to skillet and brown.
- Add chicken, chicken stock and seasoning and boil until water is evaporated.
- Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
- Top with chicken mixture, verde sauce and cheese.
- Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
- Remove foil and cook uncovered for an additional 10 minutes.
- Allow to cool slightly before serving.
POBLANO CHICKEN SALAD
I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.
Provided by Chef David Highlander
Categories Salad
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
- Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
- Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
- Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
- Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
- When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.
Nutrition Facts : Calories 1156.1 calories, Carbohydrate 67.9 g, Cholesterol 222.5 mg, Fat 73.4 g, Fiber 12 g, Protein 60.8 g, SaturatedFat 12.3 g, Sodium 632.4 mg, Sugar 14 g
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