Chicken Poblano Enchilada Casserole
This chicken poblano enchilada casserole is made with grilled chicken, a homemade roasted poblano sauce, two types of cheese, and is one of the tastiest enchilada casseroles. Definitely a family favorite.
Servings: 8 Servings
Calories: 743kcal
Ingredients
- 3 boneless skinless chicken breasts, sliced in half lengthwise
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 8 ounce frozen spinach, thawed
- 30 corn tortillas
- 8 ounce sour cream
- 3 cups Monterey Jack cheese, shredded
- 3 cups sharp cheddar cheese or spicy cheese, shredded
Poblano Cream Sauce
- 3 roasted poblanos, seeds removed, peeled
- 2 roasted jalapenos, seeds removed
- 1 medium onion, sliced into rings
- 15 ounce green enchilada sauce
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon chicken bouillon
- ½ teaspoon red pepper flakes
Instructions
Grilled Chicken
- Heat the grill to 350 degrees.
- Cut chicken breasts in half lengthwise, pat dry with paper towels, and rub olive oil on both sides of the chicken and sprinkle both sides with seasoning.
- Grill chicken approximately 3-5 minutes on each side or until the internal temperature reaches 165 degrees,
- Remove chicken from the grill and set aside.
Creamy Poblano Sauce
- Wash and dry the peppers.
- Rub the peppers and onions with olive oil and place on the hot grill.
- Let poblano peppers cook until blistered and charred on each side, and grill the jalapeños and onions for a few minutes until the jalapeños and onions have softened a bit.
- Remove from the grill and place the poblanos in a gallon size baggie, or a bowl, and cover with plastic wrap. Let steam for 10 minutes.
- Remove from the baggie/bowl and peel the skin off each pepper.
- Cut stems off of the poblano and jalapeno peppers, remove seeds, and place into a vitamix or a blender.
- Add grilled onions, enchilada sauce, heavy cream, chicken broth, chicken bouillon, and red pepper flakes into the vitamix and blend until creamy.
Putting the Enchiladas Together
- Shred grilled chicken and add to a bowl.
- Pour 1 cup of sauce into the bowl with the shredded chicken, add the spinach, and stir to combine.
- Heat tortillas in a pan over medium heat.
- Preheat the oven to 375 degrees.
- Spray a 9x13 deep baking dish with non-stick cooking spray.
- Pour 1 cup of creamy poblano sauce into the bottom of the baking dish and top with a layer of corn tortillas.
- Spread a thin layer of sour cream over tortillas.
- Next, add shredded chicken in an even layer on top of sour cream and then top with cheese and more sauce.
- Repeat the layers, ending with sauce and shredded cheese.
- Cover with aluminum oil and bake in the oven for 25 minutes.
- Remove foil and bake for an additional 10 minutes or until the cheese has melted throughout.
Notes
- Pat the chicken breasts as dry as possible to ensure the seasonings adhere readily to the meat.
- Rub your grates with oil before preheating the grill to prevent sticking.
- Refrigerate your onions for about 30 minutes before slicing them to avoid stinging eyes.
- Wash your hands and NEVER touch your face when handling hot peppers.
- Be sure your baggie is completely closed or your bowl is tightly covered with plastic wrap to ensure the poblano peppers are steamed well before peeling.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 743kcal | Carbohydrates: 56g | Protein: 38g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 141mg | Sodium: 1206mg | Potassium: 662mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5369IU | Vitamin C: 44mg | Calcium: 765mg | Iron: 3mg