Go Back
Print

Chicken Poblano Enchilada Casserole

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

Ingredients

Protein

  • 3 pieces boneless skinless chicken breasts, (sliced in half lengthwise)

Spices & Seasonings

  • 1 teaspoon Slap Ya Mama seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Vegetables & Greens

  • 8 ounce frozen spinach, (thawed)
  • 3 roasted poblanos poblano peppers, (seeds removed, peeled)
  • 2 roasted jalapenos jalapenos, (seeds removed)
  • 1 medium onion, (sliced into rings)

Tortillas & Dairy

  • 30 corn tortillas corn tortillas
  • 8 ounce sour cream
  • 3 cups Monterey Jack cheese, (shredded)
  • 3 cups sharp cheddar cheese or spicy cheese, (shredded)

Sauces & Liquids

  • 15 ounce green enchilada sauce
  • 1 cup heavy cream
  • ¼ cup chicken broth
  • 1 teaspoon chicken bouillon
  • ½ teaspoon red pepper flakes

Instructions 

  • Preheat oven to 375°F (190°C). Sauté chicken with seasonings until cooked through.
  • Mix in spinach, roasted poblanos, jalapenos, and sliced onion.
  • Layer tortillas, chicken mixture, cheeses, and sauce in a casserole dish.
  • Repeat layers and top with remaining cheese and sauce. Bake for 40 minutes.
  • Let rest for 10 minutes before serving. Garnish as desired.

Notes

For extra flavor, add chopped cilantro or a squeeze of lime before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, enchilada, poblano