Poblanochickenwithverdesaucecasserole Recipes

POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE

Steps:

• To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
• Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
• Remove from heat and drain well.
• Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
• Puree to desired consistency and set aside.
• In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
• Remove from heat and allow to cool.
• Once cool, peel off black skin and remove stems.
• Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
• Add onions to skillet and brown.
• Add chicken, chicken stock and seasoning and boil until water is evaporated.
• Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
• Top with chicken mixture, verde sauce and cheese.
• Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
• Remove foil and cook uncovered for an additional 10 minutes.
• Allow to cool slightly before serving.

CHICKEN POBLANO CASSEROLE

Steps:

• Preheat oven to 350.
• Saute onion, garlic and peppers in olive oil until soft.
• Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
• Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
• Top with remaining cheese.
• Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

POBLANO CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.