Chicken Poblano Casserole

Chicken Poblano Casserole
Photo by Jeff Kauck

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 3 ½ cups 1% low-fat milk
  • 1 cup thinly sliced green onions, divided
  • 3 poblano chiles (about 12 ounces)
  • 1 cup thinly sliced green onions, divided
  • 3 ¾ cups chopped cooked chicken breast
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • + 25 more ingredients
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon salt, divided
    • 3 ears shucked corn
    • 1/3 cup chopped red onion
    • 3 poblano chiles (about 12 ounces)
    • 3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
    • Cooking spray
    • 1 (15-ounce) carton part-skim ricotta cheese
    • 2 large eggs, lightly beaten
    • 1/3 cup all-purpose flour (about 1 1/2 ounces)
    • 1 teaspoon salt, divided
    • 18 (6-inch) white corn tortillas
    • ¼ teaspoon freshly ground black pepper
    • 18 (6-inch) white corn tortillas
    • 1/3 cup chopped fresh cilantro
    • 3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
    • 3 ½ cups 1% low-fat milk
    • 3 ears shucked corn
    • 1 large red bell pepper (about 8 ounces)
    • 3 ¾ cups chopped cooked chicken breast
    • 1/3 cup chopped red onion
    • 1 (15-ounce) carton part-skim ricotta cheese
    • 1 large red bell pepper (about 8 ounces)
    • Cooking spray
    • 2 large eggs, lightly beaten

Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is l...

View full recipe at My Recipes

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