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Poblano Chicken Enchilada Casserole

Poblano Chicken Enchilada Casserole Recipe

  • 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
  • 1/4 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 542
Total Fat 30.7g
Saturated Fat 17.9g
Cholesterol 138mg
Sodium 512mg
Total Carbohydrate 29g
Dietary Fiber 4.1g
Sugars 2.4g
Protein 38.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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