Cheesy Green Chile Chicken Enchilada Casserole

Name: Cheesy Green Chile Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Yield: ['6', '1 9x13-inch casserole']
Cuisine: mexican
Ingredients: 2 tablespoons salted butter; 4 jalapeno peppers, divided, or to taste; 3 poblano peppers, divided, or to taste; 3 skinless, boneless chicken breasts, cut into large chunks; 3 cloves garlic, minced; 0.5 lime; 1 (28 ounce) can green enchilada sauce (such as El Paso®); 10 corn tortillas; 2 cups shredded Mexican cheese blend; 1 tablespoon chopped fresh cilantro, or to taste

⏱ 95 mins 🍽 ['6', '1 9x13-inch casserole'] 🌶 mexican 🏷 Main course

This Mexican dinner casserole layers corn tortillas with shredded chicken, roasted poblano and jalapeno peppers, and a green enchilada sauce, all topped with a melted Mexican cheese blend. It is baked until the cheese is golden and bubbling, resulting in a warm and cheesy dish perfect for sharing. The recipe yields one 9x13-inch casserole, serving six people, and takes about 95 minutes to prepare and cook.

Ingredients

2 tablespoons salted butter
4 jalapeno peppers, divided, or to taste
3 poblano peppers, divided, or to taste
3 skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
0.5 lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Method

Melt the butter in a large skillet. Roughly chop one jalapeno and one poblano pepper, then add them to the skillet with the chicken chunks and minced garlic. Squeeze the lime over the mixture and add the lime rind. Cover and cook, stirring now and then, until the chicken is cooked through, which should take 20 to 25 minutes. Take the skillet off the heat and allow it to cool.
While the chicken cooks, position an oven rack roughly 6 inches from the heat source and turn on the broiler. Prepare a baking sheet by lining it with foil. Place the remaining jalapeno and poblano peppers on the sheet.
Broil the peppers until their skins are blackened and blistered, about 5 to 8 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C).
Chop the cooked chicken into small pieces and transfer to a bowl. Add the hot peppers to the bowl, cover it, and let them steam for 10 minutes. Peel the skins from the peppers, discard the seeds, and slice the flesh.
Spread a thin layer of enchilada sauce to cover the base of a 9x13-inch pan. Arrange five corn tortillas over the sauce. Layer half of the sliced peppers, half of the chicken, and half of the shredded cheese on top. Spoon half of the remaining enchilada sauce over the cheese. Repeat these layering steps once more. Finish by sprinkling the chopped cilantro over the top.
Bake in the preheated oven for about 25 minutes, until the cheese has melted and is turning golden brown.

Nutrition (per serving)

Calories450 kcal

Fat24 g

Sugars2 g

Protein28 g

Sodium764 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorAlicia