Enchiladas Poblanas Casserole

Crunchy fresh corn and soft corn tortillas meld seamlessly with mildly spicy poblano and creamy chicken in this comforting Mexican casserole.


  • 1 large fresh poblano pepper
  • 2 to 3 boneless and skinless chicken breasts (about 1 1/2 pounds)
  • 2 medium cloves garlic
  • 1/2 tablespoon salt, plus more to taste
  • 1 teaspoon olive oil, plus more for cooking tortillas
  • 3 tablespoons minced onion
  • 1/2 cup chopped tomatoes
  • 1 cup fresh corn kernels (about 1 medium ear)
  • 1 1/2 cups Mexican cream (may substitute crème Fraiche or sour cream)
  • Salt and freshly ground pepper, to taste
  • 9 (6-inch) corn tortillas
  • 1 1/2 cups shredded asadero cheese (may substitute Monterey Jack)
  • Rice and/or beans for serving, optional


Preheat the oven to 350 degrees F.

In a nonstick saute pan over medium-high heat, roast the poblano pepper, turning until all sides have been blackened. Remove to a plastic bag and let rest for about 5 minutes, then peel off the skin. Dice the flesh and set aside.

Bring a medium-sized pot full of water to a boil over high heat. Boil the chicken, garlic cloves, and 1/2 tablespoon salt for 25 to 35 minutes or until chicken is thoroughly cooked and very tender. Drain the liquid reserving 1/4 cup of the chicken broth. Once they are cool, shred the chicken breasts with two forks.

In a saute pan over medium-high heat, heat 1 teaspoon of the oil then sauté the onions for 2 minutes or until they are translucent. Add the tomatoes, poblano, and corn to the pan and saute for 3 minutes. Add salt and pepper to taste. Stir in the reserved chicken broth and the shredded chicken. Stir in the cream. Increase the heat to reach a simmer, then lower the heat to maintain a simmer for 4 minutes or until the liquid has reduced by about half. Re-season with salt and pepper, to taste. Remove from heat and set aside to cool for 10 minutes.

In nonstick saute pan over medium-high heat, heat 1/4 teaspoon oil (cooking oil spray also works well). Add the tortilla to the pan and cook the tortilla for about 30 seconds per side or until it is softened but not crispy. Repeat these steps for each tortilla.

In a lightly greased 8 x 11-inch casserole, place a layer of tortillas to cover the bottom (use 3 tortillas with one cut in half). Next layer 1/3 of the chicken mixture and top with 1/3 of the cheese. Repeat the tortilla, chicken, and cheese layers two more times, ending with a layer of cheese on top. Bake for 15 minutes or until the cheese topping is melted and just beginning to brown. Let it sit for a couple of minutes and serve.

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