I don’t make a lot of casserole type dishes but I must admit they are nice to have around. They are dinner one night and lunch the next day, sometimes two.
This is a Cooking Light recipe so it’s easy on the calories without sacrificing a lot of flavor. However, some healthier recipes like this one tend to be more labor intensive. You can save some time preparing by roasting the peppers and shucking and broiling the corn in advance.
We ate this over several days, it reheats nicely. Overall a great meal to have around these days since I seem to be busier and busier and don’t have lots of time to make something new every night.
If you don’t have a few hours to prepare this during the week, make it on the weekend and use it for leftovers or lunches during the week. I think you’ll like it.
Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil for 10 minutes or until poblanos and bell peppers are blackened and blistery (if they are not you will not be able to get the skin off) and corn is lightly browned.
Place poblanos and bell pepper in a zip-top plastic bag; seal and let stand 10 minutes.
Peel and coarsely chop peppers; set poblanos and bell pepper aside separately. Remove corn kernels from cobs. This is also a good time to cut up chicken breast.
Lightly spoon flour, using the scoop and sweep method, into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt and black pepper in a large saucepan. Gradually add milk (before turning on the heat), stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly; remove from heat.
You should be able to coat the back of a spoon.
Combine 1 cup milk mixture and poblanos in a food processor or blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
Preheat oven to 350 degrees.
Combine bell pepper, corn remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs and ricotta.
Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce and 6 tortillas.
Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray; place foil, coated side down, over casserole. Bake at 350 for 30 minutes.
Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15-20 minutes or until cheese melts and is slightly golden brown. Let stand 15 minutes before serving.
Makes 12 servings.
Worth the effort.
Chicken Poblano Casserole
Adapted from Cooking Light
3 poblano or pasillo chiles (about 12 ounces)
1 large red bell pepper (about 8 ounces)
3 ears shucked corn
1/3 cup all-purpose flour (about 1-1/2 ounces)
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
3-1/2 cups 1{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} low-fat milk
3 cups (12 ounces) pre-shredded reduced-fat 4-cheese Mexican cheese blend, divided (I did not use reduced fat)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15 ounce) carton part-skim ricotta cheese
Cooking spray
18 (6-inch) white corn tortillas
3-3/4 cups chopped cooked chicken breast
1 cup thinly sliced green onions, divided
Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil for 10 minutes or until poblanos and bell peppers are blackened and blistery (if they are not you will not be able to get the skin off) and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal and let stand 10 minutes. Peel and coarsely chop peppers; set poblanos and bell pepper aside separately. Remove corn kernels from cobs. This is also a good time to cut up chicken breast.
Lightly spoon flour, using the scoop and sweep method, into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt and black pepper in a large saucepan. Gradually add milk (before turning on the heat), stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly; remove from heat. You should be able to coat the back of a spoon. Combine 1 cup milk mixture and poblanos in a food processor or blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
Preheat oven to 350 degrees.
Combine bell pepper, corn remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs and ricotta.
Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half the chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray; place foil, coated side down, over casserole. Bake at 350 for 30 minutes. Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15-20 minutes or until cheese melts and is slightly golden brown. Let stand 15 minutes before serving.
Nutrition information based on 12 servings: Calories 369 (29{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} from fat); Fat 11.9 g; Protein 33.1g; Carb 33.8g; Fiber 3.6g; CHOL 98mg; IRON 1.8mg; SODIUM 594mg; CALC 536mg
Cooking Notes: Make sure to serve this with a green salsa, it really enhances the flavor. If you are not concerned about calories, use any percentage milk you choose (whole, 2{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} etc.), don’t worry about using reduced fat cheese and even increase the amount of cheese if you like. A dollop of sour cream is a nice addition as well.
If you love Casseroles, here are 20 Comforting Casseroles recipes you must try.
