Tuesday, June 7, 2011

Chicken Poblano Casserole

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

Roasting veggies:
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. 

Poblano sauce:
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. 

Assemble casserole:
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...

Balsamic Cucumber Salad

Calories calculated from calorieking.com. Some numbers are approximate and rounded.


  1. Wow that looks so pretty! I love all the colors!

  2. Yum, this does sound good, thanks.

  3. Makes me wish I was still eating cheese! :)

  4. I'm crazy about poblanos and the only place I can seem to find them around here is Whole Foods. I just love their flavour. This sounds delicious!!!

  5. this sounds just lovely right now:) thank you for sharing this.

  6. Ooo, great casserole! I'm such a sucker for homemade Mexican food :), Miriam@Meatless Meals For Meat Eaters

  7. This looks so yummy! That 4389 calories scares me. I guess that means I can't devour the entire thing :)

  8. I love it when a gazillion step recipe pays off! This looks delicious!

  9. You've had some delicious sounding Mexican casseroles before, but this one takes the cake! It sounds sooo delicious. Definitely worth the work!

    Thank you for the good wishes!

  10. The Chicken Poblano Casserole looks great, but doesn't fit my diet at all; however, the Balsamic Cucumber Salad featured from a year ago looks right up my alley!

  11. That really makes a colorful dish, and sounds wonderful!