Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Poblano Chicken Enchilada Casserole Recipe
Poblano chicken enchilada casserole uses casserole-style preparation that saves significant time and prevents burned fingers while ensuring everyone absolutely loves the results. This practical approach maintains authentic poblano pepper flavors while simplifying traditional enchilada rolling techniques. The casserole method creates consistent results with minimal effort.
I’ve begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. 🙂 However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients
6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese
Directions
Gather all ingredients.
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 9×13 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.
Nutrition Facts (per serving)
| 542 | Calories |
| 31g | Fat |
| 29g | Carbs |
| 39g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 542 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 18g | 90% |
| Cholesterol 138mg | 46% |
| Sodium 512mg | 22% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 39g | 77% |
| Vitamin C 24mg | 27% |
| Calcium 580mg | 45% |
| Iron 2mg | 11% |
| Potassium 580mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
