Poblano Chicken with Verde Sauce Casserole
Indulge in the bold and comforting flavors of Poblano Chicken with Verde Sauce Casserole—a layered masterpiece that combines tender shredded chicken, fire-roasted poblano peppers, and creamy verde sauce infused with sour cream and bright cilantro. Built on a base of soft corn tortillas and smothered with gooey Monterey Jack cheese, this casserole is oven-baked to golden perfection for a hearty, crowd-pleasing dish. Perfect for busy weeknights or weekend gatherings, this casserole is a fusion of smoky roasted peppers and tangy green enchilada sauce, all seasoned with cumin for a tantalizing Southwest-inspired twist. Ready in just over an hour, this family-friendly meal is sure to become a dinner favorite. Keywords: Poblano Chicken Casserole, Verde Sauce, Roasted Peppers, Southwest comfort food, Chicken Enchilada Bake.
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Ingredients
- 3 pieces boneless, skinless chicken breasts
- 4 pieces poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 cup sour cream
- 1.5 cups green enchilada sauce
- 2 cups Monterey Jack cheese, shredded
- 8 pieces corn tortillas
- 0.5 cup chicken broth
- 0.25 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
Step 2
Place the poblano peppers on the prepared baking sheet and roast them in the oven for 15 minutes, turning halfway through, until the skins are blistered. Transfer them to a bowl and cover with plastic wrap for 10 minutes to steam.
Step 3
While the peppers steam, season the chicken breasts with salt, pepper, and cumin. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken until fully cooked, about 6 minutes per side. Transfer the chicken to a cutting board and shred with two forks.
Step 4
Peel the skin off the poblano peppers, remove the seeds, and dice them into small pieces.
Step 5
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Step 6
Stir in the chicken broth, green enchilada sauce, and sour cream. Simmer for 3 minutes, then fold in the diced poblano peppers and chopped cilantro.
Step 7
Grease a 9x13-inch casserole dish. Spread a thin layer of the sauce on the bottom of the dish.
Step 8
Layer 4 corn tortillas over the sauce, followed by half of the shredded chicken, 1 cup of shredded Monterey Jack cheese, and 1/3 of the sauce. Repeat the layers with the remaining tortillas, chicken, cheese, and another 1/3 of the sauce.
Step 9
Pour the last 1/3 of the sauce evenly over the top layer and sprinkle with the remaining Monterey Jack cheese.
Step 10
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 11
Let the casserole rest for 10 minutes before serving. Garnish with extra cilantro if desired.
Nutrition Facts
| Serving size | (2488.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3661.1 |
| Total Fat 182.3g | 0% |
| Saturated Fat 82.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 758.7mg | 0% |
| Sodium 8251.5mg | 0% |
| Total Carbohydrate 262.8g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 54.2g | |
| Protein 262.1g | 0% |
| Vitamin D 53.2IU | 0% |
| Calcium 2345.2mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 4635.8mg | 0% |
Source of Calories