chicken poblano enchilada casserole

This rich and hearty casserole will answer any Tex-Mex or Mexican food craving you have.  It is just SO good.  I hid some veggies in it, so you can feel great about feeding it to your family.  This easy recipe takes about 20 minutes to put together and freezes beautifully.  You can save 7 minutes by using bottled enchilada sauce, but isn’t homemade enchilada sauce worth 7 minutes?


3 tbs olive oil
2 tbs flour
1 tbs chili powder
1 tbs chipotle powder (this is this heat, so exchange with chili powder to decrease spiciness)
1 tbs cumin
1 tbs brown sugar
1 tsp salt
3 cloves garlic, minced
1 yellow onion, diced
2 poblano chiles, diced
1/3 cup chopped cilantro
1 14.5oz can chopped tomatoes
8 oz canned green chiles
1 cup frozen corn
1 cup frozen or 2 cups fresh kale, chopped
2 chicken breasts
6 corn tortillas sliced into bite-sized strips
12 ounces shredded monterrey jack cheese
8 ounces sour cream, room temperature
2-3 cups chicken stock
salt & pepper

  1.  Heat 1 tbs olive oil in a skillet with a lid over medium high heat until it shimmers.  Pat chicken breasts dry, season both sides with salt and pepper and place on skillet.  Cook for 3 minutes on each side, add enough chicken stock to reach the top of the chicken breasts.  Cover with the lid, bring to a boil and turn the heat off.  Leave chicken in skillet for 10 minutes and then remove.
  2. Shred chicken once it has cooled.
  3. In a separate large, walled skillet, heat remaining 2 tbs of olive oil.  Saute onions and poblanos until they are softened.  Add garlic and cook for 2 more minutes.
  4. Stir in flour and cook for 2 minutes.  Add in chili powder, chipotle powder, cumin, brown sugar and salt.  Cook for another minute or until fragrant.  Stir in canned tomatoes until combined.
  5. Carefully transfer skillet contents to a blender and puree until smooth.
  6. Preheat oven to 350 degrees.
  7. Pour a 1/3 of the enchilada sauce in the dish and spread to cover.  Add 1/3 of chopped tortillas, followed by 1/2 of the chicken, corn, green chilies, kale and sour cream.  Top with 1/3 of the cheese and repeat with a second layer in the same order.
  8. Add remaining tortillas strips, enchilada sauce and then cheese.  Bake loosely covered with foil for 30 minutes.  Remove foil and continue baking until cheese is melted, brown and bubbling.
  9. Sprinkle with chopped cilantro and enjoy!