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Chicken Poblano Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 650
A flavorful baked casserole combining roasted poblano peppers, tender chicken, and cheesy goodness for a satisfying meal.

Ingredients

Vegetables

  • 3 pieces poblano or pasilla peppers (roasted and peeled)
  • 1 large red bell pepper (chopped)
  • 3 ears corn (cooked and kernels removed)

Dairy and Eggs

  • 1/3 cup all-purpose flour
  • 1 tsp. table salt (divided)
  • 1/4 tsp. ground black pepper
  • 3.5 cups whole milk
  • 3 cups Mexican cheese blend (divided)
  • 1/3 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 2 large eggs (lightly beaten)
  • 1 tub ricotta cheese

Other

  • as needed cooking spray
  • 18 pieces white corn tortillas
  • 3 3/4 cups chopped, cooked chicken breast (about 1.5 pounds)
  • 1 cup thinly sliced green onion (divided)

Instructions 

  • Roast and peel poblano peppers, then chop.
  • Mix peppers, corn, red bell pepper, red onion, cilantro, and chicken.
  • Combine cheese, ricotta, eggs, flour, salt, and pepper; layer with tortillas and chicken mixture in a casserole dish.
  • Top with remaining cheese and green onions, then bake at 375°F (190°C) for 40 minutes.

Notes

For best flavor, roast peppers until charred and peel before chopping.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken