Poblano Chicken Enchilada Casserole

Serving Size : 8 Preparation Time :0:00

6 tablespoons butter -- divided
6 skinless, boneless chicken breast halves
2 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

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 skin into the skillet. Cover, and simmer 25
minutes, stirring occasionally, until chicken juices run clear. Remove
from heat, cool, and cut chicken into cubes.

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Bake 25 minutes in the preheated oven, until cheese is melted and lightly
browned.

Per Serving (excluding unknown items): 386 Calories; 25g Fat (57.4%
calories from fat); 16g Protein; 26g Carbohydrate; 3g Dietary Fiber;
77mgCholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat.

Prep Time: 15 Minutes; Cook Time: 1 Hour; Ready In: 1 Hour 15 Minutes

Jenn in Middle Missouri

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