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.

11 comments:

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

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  2. Yum, this does sound good, thanks.

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

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  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!!!

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

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

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

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

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  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!

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  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!

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

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