Poblano Chicken Enchilada Casserole

Recipe View 25 mins Prepare the Chicken and Poblano Mixture: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts, poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and add the lime peel and pulp to the skillet. Cover and simmer for 25 minutes, or until the chicken is cooked through and the juices run clear. Remove from heat, let cool slightly, and then cut the chicken into cubes.

Recipe View 5 mins Preheat the Oven: Set your oven to 350 degrees F (175 degrees C). This ensures even baking and a perfectly melted cheese topping.

Recipe View 10 mins Create the Poblano Cream Sauce: In a medium saucepan, melt the remaining 1/4 cup of butter over low heat. Gradually whisk in the flour until smooth. Slowly pour in the half-and-half, whisking constantly to prevent lumps. Stir in the chopped cilantro, sliced mushrooms, sour cream, and the juice from the remaining lime half. Cook and stir for about 10 minutes, or until the mushrooms are tender and the sauce has thickened slightly.

Recipe View 10 mins Assemble the Casserole: Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 6 corn tortillas, slightly overlapping if necessary. Spread half of the chicken and poblano mixture evenly over the tortillas. Sprinkle with 1 cup of shredded mozzarella cheese. Cover with the remaining 6 tortillas. Layer the remaining chicken and pepper mixture over the tortillas, and then pour the creamy poblano sauce evenly over the entire casserole. Top with the remaining 3 cups of mozzarella cheese.

Recipe View 25 mins Bake: Bake in the preheated oven for 25 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for a few minutes before serving.