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Chicken Enchilada Casserole with Creamy Poblano Sauce

Chicken Enchilada Casserole with Creamy Poblano Sauce

Few dishes can rival the indulgent flavors of a chicken enchilada casserole with creamy poblano sauce. Layered with tender shredded chicken, tortillas, and smothered in a luscious creamy poblano sauce.
5 from 9 votes
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Prep Time 12 minutes
Cook Time 11 minutes
Course brunch, Lunch, Main Course, meal prep
Cuisine American, Mexican
Servings 8 servings
Calories 245 kcal

Equipment

  • 1 Immersion Blender can also use a regular blender

Ingredients
  

  • 1 Rotisserie chicken shredded
  • 3 Poblano peppers seeded & chopped
  • 1/2 cup Yellow onion chopped
  • 2 cloves Garlic
  • 1 tbsp Flour
  • 3/4 cup Milk low fat or almond milk
  • 1/2 cup Chicken Broth
  • 1 wedge Pepper Jack cheese
  • 1 cup Monetary Jack cheese
  • 1/2 cup Cilantro
  • 12 Corn tortillas
  • Salt & pepper to taste

Optional Toppings

  • Roasted Corn
  • Sliced Avocado
  • Sliced Beets
  • Chopped Tomatoes

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly spray a baking dish with cooking spray.
  • Heat a large skillet to medium heat and lightly spray with olive oil.
  • Add the poblano peppers, onion, garlic, and saute until peppers begin to soften, about 10 minutes.
  • Once the peppers are softened, spoon flour over the peppers to coat and cook for another 2 minutes.
  • To the skillet add the milk and chicken stock and gently bring to a bubble and add a handful of cilantro.
  • Using an immersion blender, blend the fresh peppers until the sauce is creamy and smooth.
  • Once the mixture is smooth, add one wedge of pepper jack cheese and stir until the cheese melts. Season the sauce with salt and black pepper to taste.
  • In the baking dish, coat bottom of the dish with about a 1/4 cup of the creamy sauce and layer with 6 corn tortillas.
  • Spread half of the shredded chicken mixture evenly over the tortillas, followed by a sprinkle of shredded Monterey Jack cheese and another 1/4 of the poblano cream sauce.
  • Top with another layer of 6 tortillas, pour the remaining creamy poblano sauce over the top layer of tortillas and sprinkle with additional cheese.
  • Bake for 15-20 minutes or until the top layer of cheese is melted, bubbling and golden brown.
  • Once baked, remove the casserole from the oven and let it cool slightly. 

Notes

Keyword 5 ingredient enchilada casserole, chicken enchilada casserole, poblano casserole