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 Recipe33 Shades of Green3 poblano chiles 1 large red pepper2 cups of frozen corn1/3 cup flourSalt and pepper3 1/4 cups milk, 1 %8 oz. colby jack cheese1 onion, chopped1/4 cup chopped fresh cilantro2 large eggs, lightly beaten1 (15 oz) carton part-skim ricotta cheese1 1/2 lbs. chicken, cooked and shredded1 cup green onions9 - 100 calorie whole wheat tortillasRoasting 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 calories12 servings = 366 calories per servingOne Year Ago...Balsamic Cucumber SaladThis is linked with:
No Whine Wednesday at
Food on the TableLet's Do Brunch at
My Sweet and SavoryWorks for me Wednesday at
We are THAT FamilyReal Food Wednesdays at
Kelly the Kitchen KopWhat's on your Plate? at
Good Cheap EatsWhat's on the Menu Wednesdays at
Dining with DebbieCalories calculated from calorieking.com. Some numbers are approximate and rounded.
reade more...
Résuméabuiyad