Poblano Chicken Enchilada Casserole

Poblano Chicken Enchilada Casserole


"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 542 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
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Reviews 102

  1. 122 Ratings


I took the advice of others and altered this recipe slightly. So... I seasoned the chicken with fajita spice (made the mistake of not adding salt - the chicken really needs 1/2 tsp salt). I was worried that the peppers would make it too hot (used 1/2 the amount) - next time I would use all the peppers. I roasted and peeled the poblano peppers - before adding them - they added incredible flavor. I used jalapeno jack and cheddar cheese - and reduced the amount by half. Since I left out 1/2 the cheese the result was bordering on being dry. Next time I would increase the amount of sauce. The sauce was great with that hint of lime, but it needed 1/2 tsp of salt too. (Maybe reducing the cheese makes this recipe in need of salt?) The mushrooms didn't add much and I don't really think of them as fitting in a Mexican style dish - I'd leave them out next time. Lastly, for ease of serving I cut the tortillas into squares and lined the pan. Dad and 2 kids gave thumbs up, and ate it with green tomatillos sauce.

shelley peters

I've learned a couple of things, while making this recipe, that I'll do differently next time. First, I'll roast and peel the Poblanos before slicing them. Second, I'll shred the chicken as I'd like a more authentic texture. It's very rare that I prepare a recipe as written, and I did feel it was lacking a certain flavor, maybe I'll discover it next time around.


My family LOVES this recipe, including my Grandpa-in-law who doesn't like anything new! I've made this many times for company and friends and have always gotten requests for the recipe. I do put in more poblanos (4-6), doubled the sauce, used 1/2 bunch cilantro, skipped the mushrooms since I don't like them, and added salt. I have made this with both flour and corn tortillas and prefer the corn with this recipe. Hope this helps. Enjoy.