Poblano Chicken With Verde Sauce Casserole Recipes

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POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

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

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

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

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE



Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce image

Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!

Provided by KPD123

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

2 cups rotisserie-cooked chicken
2 poblano peppers, roasted and chopped
1 red onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
10 soft taco-size flour tortillas
1/4 cup green onion, finely sliced
1 large shallot, finely minced
2 garlic cloves, minced
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
2 tablespoons butter
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 tablespoons flour
8 ounces sour cream
2 cups chicken broth

Steps:

  • To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
  • Combine the first 8 ingredients in a bowl. Set aside.
  • To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
  • Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
  • Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
  • In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
  • Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
  • Bake at 375 degrees for 20 minutes or until warm and bubbly!
  • Garnish with green onions.

Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6

POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE



Poblano Chicken With Verde Sauce Casserole image

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

4 poblano chiles
4 chicken breasts, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 cup chicken stock
2 tablespoons olive oil
1 cup cheese, shredded (preferably something that melts well)
3 medium green tomatoes
2 fresh jalapeno chilies
1 large tomatoes
1 medium onion, finely chopped
1/4 cup lime juice
1/4 cup cilantro, chopped
salt, to taste
pepper, to taste

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.

CHICKEN WITH POBLANO SAUCE



Chicken With Poblano Sauce image

An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from.

Provided by lecole54

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 -8 boneless skinless chicken breast halves, cooked and kept warm
2 large poblano peppers, roasted, peeled and de-veined
12 ounces evaporated milk
1 garlic clove, finely chopped
1 teaspoon chicken bouillon powder
1 tablespoon butter
2 teaspoons all-purpose flour

Steps:

  • Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
  • Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
  • To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.

Nutrition Facts : Calories 246.5, Fat 8.3, SaturatedFat 4.3, Cholesterol 90, Sodium 215.4, Carbohydrate 10.1, Fiber 1.5, Sugar 0.1, Protein 32.1

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

  • Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
  • Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

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     Chicken Enchiladas

Time 1h15m

Yield 8

Number Of Ingredients 13

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

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

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