Chicken Poblano Casserole

Health score
24%
Chicken Poblano Casserole
45 min.
12
397kcal

Suggestions


Are you ready to elevate your mealtime with a dish that’s bursting with flavor and comfort? Introducing the Chicken Poblano Casserole, a delightful blend of tender chicken, roasted poblano chiles, and a medley of fresh vegetables, all enveloped in a creamy, cheesy sauce. This casserole is not just a meal; it’s a celebration of vibrant flavors that will have your family and friends coming back for seconds!

In just 45 minutes, you can whip up this satisfying dish that serves 12, making it perfect for gatherings, potlucks, or a hearty family dinner. The combination of roasted peppers and sweet corn adds a unique twist, while the layers of tortillas create a delightful texture that complements the creamy filling. With each bite, you’ll experience a harmonious balance of protein, healthy fats, and carbohydrates, making it a well-rounded option for lunch or dinner.

Whether you’re a seasoned cook or a kitchen novice, this Chicken Poblano Casserole is easy to prepare and sure to impress. So, gather your ingredients and get ready to indulge in a comforting dish that’s as delicious as it is visually appealing. Your taste buds will thank you!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 3.8 cups chicken breast strips/pre-cooked/chopped cooked chopped
  •  ears corn 
  • large eggs lightly beaten
  • 1.5 ounces flour all-purpose
  • 0.3 cup cilantro leaves fresh chopped
  • cup spring onion divided thinly sliced
  • 3.5 cups milk 1% low-fat
  • 15 ounce part-skim ricotta 
  • 12 ounces poblano pepper 
  • ounces bell pepper red
  • 0.3 cup onion red chopped
  • teaspoon salt divided
  • 12 ounces cheddar cheese divided reduced-fat
  • 18 6-inch corn tortillas white ()

Equipment

  • baking sheet
  • sauce pan
  • oven
  • knife
  • whisk
  • blender
  • baking pan
  • aluminum foil
  • broiler
  • ziploc bags
  • measuring cup

Directions

  1. Preheat broiler.
  2. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes.
  3. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand.
  4. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned.
  5. Place poblanos and bell pepper in a zip-top plastic bag; seal.
  6. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately.
  7. Remove corn kernels from cobs.
  8. Lightly spoon flour into a dry measuring cup; level with a knife.
  9. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly.
  10. Remove from heat.
  11. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
  12. Preheat oven to 35
  13. Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
  14. Coat bottom of a 13 x 9-inch baking dish with cooking spray.
  15. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly.
  16. Spread half of ricotta mixture over tortillas; top with half of chicken.
  17. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese.
  18. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas.
  19. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray.
  20. Place foil, coated side down, over casserole.
  21. Bake at 350 for 30 minutes or until bubbly.
  22. Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions.
  23. Bake, uncovered, 15 minutes or until cheese melts.
  24. Let stand 15 minutes.

Nutrition Facts

Calories397kcal
Protein31.55%
Fat34.74%
Carbs33.71%

Properties

Glycemic Index
24.21
Glycemic Load
10.05
Inflammation Score
-8
Nutrition Score
22.621304325435%

Flavonoids

Luteolin
1.45mg
Isorhamnetin
0.22mg
Kaempferol
0.16mg
Quercetin
2.7mg

Nutrients percent of daily need

Calories:396.6kcal
19.83%
Fat:15.47g
23.8%
Saturated Fat:7.95g
49.67%
Carbohydrates:33.78g
11.26%
Net Carbohydrates:29.58g
10.76%
Sugar:7.53g
8.36%
Cholesterol:109.55mg
36.52%
Sodium:505.55mg
21.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.62g
63.23%
Vitamin C:50.53mg
61.25%
Phosphorus:537.72mg
53.77%
Selenium:30.06µg
42.95%
Calcium:425.52mg
42.55%
Vitamin B3:7.71mg
38.55%
Vitamin B6:0.58mg
29%
Vitamin A:1364.89IU
27.3%
Vitamin B2:0.43mg
25.17%
Vitamin K:23µg
21.9%
Magnesium:78.94mg
19.74%
Zinc:2.94mg
19.57%
Vitamin B12:1.09µg
18.24%
Fiber:4.2g
16.79%
Potassium:560.31mg
16.01%
Vitamin B1:0.22mg
14.66%
Manganese:0.29mg
14.61%
Folate:51.21µg
12.8%
Vitamin B5:1.28mg
12.77%
Iron:2.01mg
11.16%
Copper:0.16mg
7.84%
Vitamin D:1.14µg
7.63%
Vitamin E:0.9mg
6.03%
Source:My Recipes
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