Mexican

Chicken Poblano Enchilada Casserole is for Dinner.

Chicken Poblano Enchilada Casserole takes 40 minutes to prepare.

Chicken Poblano Enchilada Casserole takes 20 minutes to cook.

Chicken Poblano Enchilada Casserole makes 4 servings.

The ingredients for Chicken Poblano Enchilada Casserole are:

For the Enchilada filling:
1 cup rotisserie-cooked chicken
1 poblano peppers, roasted and chopped
1 yellow onion, chopped
1 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoons chili powder
1/2 cup monterey jack cheese, shredded
8 white corn tortillas
1/4 cup green onions, finely sliced

For the Sour Cream Enchilada Sauce:
1 large shallot, finely minced
2 garlic cloves, minced
1-2 serrano pepper (optional) or jalapeno pepper, minced
(optional, but yummy)
1 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

Here is how you make Chicken Poblano Enchilada Casserole:

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. Place them in a plastic bag and seal. Let sit 5-10 minutes. The steamfrom inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.Meanwhile, saute the chopped onion until soft. Combine the poblano, onion, chicken, cheese and filling seasonings in a bowl. Cut the corn tortillas in half.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 the sauce spices. Cook for another minute. Combine sour cream and flour well. Add to skillet along with chicken broth. Whisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to just under a boil. Reduce heat, whisk and simmer until sauce is thick and creamy.Add 1/2 cup sauce to the chicken mixture and combine well.Coat the bottom of an 8x8 casserole dish with 1/2 cup of sauce. Layer approximately a third of the tortillas, then half the chicken mixture, and then 1/2 cup of sauce. Repeat layers. Then top with the remaining third portion of the tortillas, then 1/2 cup sauce and the green onions.Bake at 375 degrees for 20 minutes or until warm and bubbly!**You may have some extra sauce, I like to add this after the casserole is on the plate or just on some chips :)Number of Servings: 4Recipe submitted by SparkPeople user RACH_AG01.

The nutritional information for Chicken Poblano Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 423.3

• Total Fat: 23.0 g
• Cholesterol: 74.3 mg
• Sodium: 665.1 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 5.2 g
• Protein: 20.0 g

Chicken Poblano Enchilada Casserole is Mexican cuisine.