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Chicken Poblano Casserole

Chicken Poblano Casserole
You can never have too many main course recipes, so give Chicken Poblano Casserole a try. This recipe serves 12. One portion of this dish contains approximately 31g of protein, 16g of fat, and a total of 399 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up corn tortillas, onion, flour, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
Poblano PepperPoblano Pepper
SeedsSeeds
3
Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand.
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Bell PepperBell Pepper
Poblano PepperPoblano Pepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned.
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Bell PepperBell Pepper
Poblano PepperPoblano Pepper
CornCorn
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Baking SheetBaking Sheet
5
Place poblanos and bell pepper in a zip-top plastic bag; seal.
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Bell PepperBell Pepper
Poblano PepperPoblano Pepper
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Ziploc BagsZiploc Bags
6
Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately.
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Bell PepperBell Pepper
Poblano PepperPoblano Pepper
7
Remove corn kernels from cobs.
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Corn KernelsCorn Kernels
8
Lightly spoon flour into a dry measuring cup; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
9
Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly.
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Black PepperBlack Pepper
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
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Sauce PanSauce Pan
WhiskWhisk
10
Remove from heat.
11
Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
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Poblano PepperPoblano Pepper
MilkMilk
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BlenderBlender
12
Preheat oven to 35
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OvenOven
13
Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
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Mexican CheeseMexican Cheese
Bell PepperBell Pepper
Red OnionRed Onion
CilantroCilantro
Ricotta CheeseRicotta Cheese
CornCorn
EggEgg
SaltSalt
14
Coat bottom of a 13 x 9-inch baking dish with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
15
Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly.
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TortillaTortilla
SauceSauce
16
Spread half of ricotta mixture over tortillas; top with half of chicken.
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TortillaTortilla
Whole ChickenWhole Chicken
Ricotta CheeseRicotta Cheese
SpreadSpread
17
Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese.
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Mexican CheeseMexican Cheese
Green OnionsGreen Onions
18
Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas.
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CheeseCheese
Green OnionsGreen Onions
TortillaTortilla
Whole ChickenWhole Chicken
Ricotta CheeseRicotta Cheese
SauceSauce
19
Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray.
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Cooking SprayCooking Spray
TortillaTortilla
SauceSauce
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Aluminum FoilAluminum Foil
20
Place foil, coated side down, over casserole.
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Aluminum FoilAluminum Foil
21
Bake at 350 for 30 minutes or until bubbly.
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OvenOven
22
Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions.
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Mexican CheeseMexican Cheese
Green OnionsGreen Onions
23
Bake, uncovered, 15 minutes or until cheese melts.
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CheeseCheese
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OvenOven
24
Let stand 15 minutes.
DifficultyExpert
Ready In45 m.
Servings12
Health Score24
Dish TypesLunchMain CourseMain DishDinner
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