Poblano Chicken With Verde Sauce Casserole

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
  • Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes).
  • Remove from heat and drain well.
  • Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
  • Puree to desired consistency and set aside.
  • In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
  • Remove from heat and allow to cool.
  • Once cool, peel off black skin and remove stems.
  • Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
  • Add onions to skillet and brown.
  • Add chicken, chicken stock and seasoning and boil until water is evaporated.
  • Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
  • Top with chicken mixture, verde sauce and cheese.
  • Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
  • Remove foil and cook uncovered for an additional 10 minutes.
  • Allow to cool slightly before serving.
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