This is like a mexican lasagna. I loved how it was all homemade. Even the sauce. It uses freshly roasted corn and peppers.
This was really good but it was a lot of work. There was a lot of steps but the result was really good. The sauce wasn't quite like I thought it would be but as a whole, it turned out really well. Actually, the leftovers the next day were even better. Cheesy, gooey and tasty.
Chicken Poblano Casserole Recipe
33 Shades of Green
3 poblano chiles
1 large red pepper
2 cups of frozen corn
1/3 cup flour
Salt and pepper
3 1/4 cups milk
8 oz. colby jack cheese
1 onion, chopped
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15 oz) carton part-skim ricotta cheese
1 1/2 lbs. chicken, cooked and shredded
1 cup green onions
9 - 100 calorie whole wheat tortillas
Cut poblanos and red pepper in half, discard seeds and membranes. Place peppers skin sides up on a baking sheet, flatten with hand. Place corn on baking sheet. Broil for 10 - 15 minutes until skins are blackened and corn is lightly browned. Place peppers in a sip top plastic bag, seal. Let stand for about 10 minutes, peel and coarsely chop, keep them separate.
Place flour, salt and pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook on medium until slightly thick, stirring constantly. Do not let boil. Remove from heat. Combine part of milk mixture with poblanos in a food processor and process until smooth. Stir pureed poblano mixture into remaining milk mixture to complete sauce.
Saute onions for 4 - 5 minutes to soften, cool slightly.
Combine red pepper, corn, onion, cilantro, eggs and ricotta.
Coat a bottom of a 13 x 9 in. baking dish with cooking spray. Spread 1/2 cup sauce on bottom of dish. Arrange 3 tortillas over sauce. Spread 1/3 of ricotta mixture over tortillas, top with 1/3 of chicken, sprinkle with 1/3 of green onions and 1/3 of cheese. Pour 1/3 of sauce over cheese. Repeat layers 2 more times. Coat 1 side of foil with cooking spray, place foil, coated side down, over casserole. Bake at 350 for 30 minutes until hot and bubbly.
Total calories = 4389 calories
12 servings = 366 calories per serving
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.