Chicken Tortilla Casserole with Poblano Sauce
Alejandra Cota
When it comes to comfort food, it doesn’t get any better than this creamy chicken tortilla casserole with Poblano sauce! A hearty recipe prepared with Poblano chile, yellow corn kernels, and chicken, this pastel Azteca is topped with a drool-worthy Manchego and asadero cheese combo that will tickle your taste buds.
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Ingredients
8
Portions
  • 1/2 onions, for the Poblano sauce
  • 2 cloves garlic, roasted, unpeeled, for the Poblano sauce
  • 5 Poblano chiles, trimmed and seeded, for the Poblano sauce
  • 1 cup chicken broth, for the Poblano sauce
  • 2 cups whipping cream, for the Poblano sauce
  • 1 cup cream cheese, for the Poblano sauce
  • 1 cup fresh cilantro, for the Poblano sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons vegetable oil, for the stuffing
  • 1 cup onion, sliced, for the stuffing
  • 1 tablespoon garlic, finely chopped, for the stuffing
  • 3 cups chicken, cooked and shredded
  • 1 cup Poblano chile strips, for the stuffing
  • 1 cup yellow corn kernels, for the stuffing
  • some vegetable oil, for frying
  • 1/2 kilos corn tortillas
  • 2 cups Manchego cheese, shredded
  • 1 cup asadero cheese, shredded
  • some sour cream, for garnish
  • some corn kernels, for garnish
  • some queso fresco, crumbled, for garnish
  • some avocado, for garnish
  • some fresh cilantro, for garnish
Preparation
30 mins
30 mins
Easy
  • Preheat oven to 392 °F.
  • For the sauce: In a blender, combine garlic, Poblano chile, chicken broth, whipping cream, cream cheese, cilantro, salt, and pepper and blend to a smooth sauce. Set half of the sauce aside for the stuffing and the remaining half for serving.
  • In a skillet over medium heat, heat oil and fry onion, garlic, chicken, Poblano strips, and yellow corn kernels. Add half of the Poblano sauce and cook for 5 minutes. Season and set aside.
  • In a skillet, heat oil and slightly fry tortillas for about 30 seconds until softened. Remove and drain on a paper towel-lined plate.
  • In a glass baking dish, place one layer of tortillas. Add a bit of stuffing and Manchego cheese on top. Repeat the layers until all the ingredients are used up. Top with tortillas and spoon Poblano sauce over. Place Manchego and asadero cheese on top.
  • Bake for 10 minutes until the cheese melts. Remove and cut into slices. Serve with more Poblano sauce spooned over. Garnish chicken tortilla casserole with Poblano sauce with cream, corn kernels, queso fresco, avocado, and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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