Chicken Poblano Casserole

This is like a mexican lasagna.  I loved how it was all homemade. Even the sauce.  It uses freshly roasted corn and peppers. 

This was really good but it was a lot of work.  There was a lot of steps but the result was really good.  The sauce wasn't quite like I thought it would be but as a whole, it turned out really well.  Actually, the leftovers the next day were even better. Cheesy, gooey and tasty. 

Chicken Poblano Casserole Recipe
33 Shades of Green

3 poblano chiles
1 large red pepper
2 cups of frozen corn
1/3 cup flour
Salt and pepper
3 1/4 cups milk, 1 %
8 oz. colby jack cheese
1 onion, chopped
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15 oz) carton part-skim ricotta cheese
1 1/2 lbs. chicken, cooked and shredded
1 cup green onions
9 - 100 calorie whole wheat tortillas

Roasting veggies:
Cut poblanos and red pepper in half, discard seeds and membranes.  Place peppers skin sides up on a baking sheet, flatten with hand. Place corn on baking sheet.  Broil for 10 - 15 minutes until skins are blackened and corn is lightly browned.  Place peppers in a sip top plastic bag, seal.  Let stand for about 10 minutes, peel and coarsely chop, keep them separate. 

Poblano sauce:
Place flour, salt and pepper in a large saucepan.  Gradually add milk, stirring with a whisk.  Cook on medium until slightly thick, stirring constantly. Do not let boil.  Remove from heat.  Combine part of milk mixture with poblanos in a food processor and process until smooth.  Stir pureed poblano mixture into remaining milk mixture to complete sauce. 

Assemble casserole:
Saute onions for 4 - 5 minutes to soften, cool slightly.
Combine red pepper, corn, onion, cilantro, eggs and ricotta. 

Coat a bottom of a 13 x 9 in. baking dish with cooking spray.  Spread 1/2 cup sauce on bottom of dish.  Arrange 3 tortillas over sauce.  Spread 1/3 of ricotta mixture over tortillas, top with 1/3 of chicken, sprinkle with 1/3 of green onions and 1/3 of cheese. Pour 1/3 of sauce over cheese. Repeat layers 2 more times.  Coat 1 side of foil with cooking spray, place foil, coated side down, over casserole.  Bake at 350 for 30 minutes until hot and bubbly. 

Total calories = 4389 calories
12 servings = 366 calories per serving

One Year Ago...

Balsamic Cucumber Salad

This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie


Calories calculated from calorieking.com. Some numbers are approximate and rounded.