Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Poblano Chicken Enchilada Casserole




Source of Recipe


Submitted by TygerCooks @ Allrecipes


Recipe Introduction


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. Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 15 Minutes. Makes 8 servings.


List of Ingredients




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
1/4 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

Recipe



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 skin 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.