Poblano Chicken Enchilada Casserole

4.2
(169)
143 Reviews
17 Photos

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.

Submitted by TYGERCOOKS
Updated on November 18, 2022
close up view of a Poblano Chicken Enchilada Casserole with melted cheese on top, in a baking dish
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Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. 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.

  5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

211 home cooks made it!

Nutrition Facts (per serving)

542 Calories
31g Fat
29g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 542
% Daily Value *
Total Fat 31g 39%
Saturated Fat 18g 90%
Cholesterol 138mg 46%
Sodium 512mg 22%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 39g 77%
Vitamin C 24mg 27%
Calcium 580mg 45%
Iron 2mg 11%
Potassium 580mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.