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.
- Serves: 8 persons
- 6tablespoons butter, divided
- 6skinless, boneless chicken breast halves
- 2fresh poblano peppers, seeded and sliced into strips
- 4fresh jalapeno peppers, seeded and diced
- 2cloves garlic, chopped
- 1lime, halved
- ¼cup all-purpose flour
- 1pint half-and-half
- 1bunch fresh cilantro, chopped
- 1(8 ounce) package fresh mushrooms, sliced
- 2ounces sour cream
- 12(6 inch) corn tortillas
- 4cups shredded mozzarella cheese
Step 1Melt 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.
Step 2Preheat oven to 350 degrees F (175 degrees C).
Step 3Melt 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.
Step 4Line 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.
Step 5Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.