Wednesday, August 26, 2009

Enchiladas Verdes Casserole

I love casseroles. I love how you can throw just about anything in there and you'll end up with a yummy, comforting, steamy hot square of goodness on your plate.

Roasted, peeled, and seeded poblano peppers


Salsa verde


Chicken broth


Sour cream and cheese


Shredded chicken


Layer the ingredients






Bake until hot, bubbly, and delicious!


Enchiladas Verdes Casserole

6 roasted and skinned poblano peppers, chopped
1/2 can of chicken broth
1/3 C. salsa verde
8 oz container of sour cream
1-1/2 cups of shredded cheese + 1/2 C for the top
2+ cups of shredded chicken
Corn tortillas, or flour, if you like
Optional: green onions & limes

Heat the poblano peppers, salsa, and chicken broth. Remove from heat and add the sour cream and cheese. Layer the tortillas and chicken with spoonfuls of the sauce in between. Sprinkle on the green onions, if using. End with tortillas and sauce. Top with cheese. Bake until bubbly and heat through...350 degrees for 30 minutes.

Serve with green onions and lime wedges.

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