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."


1 h 15 m servings 542 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 124 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...

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 p...

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 ...

This was pretty good. I used half the cilantro and the flavor was good... if I had used it all I think it would have been too overpowering. I also added onions to the mix - but onions go into ...

I personally loved it, while once I added some salt and twicked it. I cubed the chicken before cooking and added about 1/4 cup of chopped onion to the chicken mixture. I also diced the tortillas...

This was a great dish. I halved the recipe for my husband and I. I used flour tortillas because I really don't like corn tortillas. I had to season the chicken a little. I used cumin and ga...

i made this for our christmas party...wasn't very impressive...lacked a lot of flavor and was a little on the slimy side...won't make again, sorry

Totally disapointing. With all those peppers I was expecting more of a punch with the chicken, but it was quite bland. The sauce was not that flavorful either. I am not a star chef so I am no...

This is a good recipe. I made the chicken in a crockpot and guess what, no poblanos in my grocery store. I used some salsa and the liquid from a bottle of roasted red peppers. After it cooked...