Not only is this casserole a good source of niacin (mainly from the chicken), but one serving also supplies about 60 percent of your daily calcium needs. Fresh corn and corn tortillas offer an ample amount of folate, too.
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 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.
Lightly spoon flour 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, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
Preheat oven to 350°.
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 or until bubbly.
Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.
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This dish is not worth the work in my opinion. Hopefully we will finish the full casserole because it makes quite a lot. My husband and I tag teamed preparation and it still took us about 1.5 hours to prepare. If I ever make it again I would add a little more heat and toast the tortillas on the grill to get a little more texture. I think I would rather try a different chicken / tortilla casserole.
Kept this clipping for several years because I liked the idea of poblano sauce but overall it seemed lacking. Finally made it yesterday following steps but with ingredient changes that increased the calories and made for a tasty casserole. Open-flame-roasted the uncut veg & included 1 large jalapeno in the mix -- peeled, stemmed, seeded and chopped the cooled peppers. No flour, used 2 cans of Healthy Request Cream of Chicken soup + enough fat free milk to sub for the 3½ cups of low-fat milk+flour. Added 1tsp cumin, 1tsp Mexican chile powder, and a large minced garlic clove to the soup-poblano mix. There's only 2c in a bag of shredded cheese so shredded some chipotle cheddar to make up the shortfall. Added the peeled, seeded, diced jalapeno to the ricotta mixture along with the bell pepper. Assembled and baked to direction. Very substantial, pretty good this way, think we'll use the poblano sauce idea again.
My husband thought this was okay and ate two servings, but I would never make it again. I did use anaheim peppers because poblanos are kind of bland, so at least there was some zip (two anaheims, one of which was turning orange-red). But it's flat and too much like something from the 60s. The ricotta is weird in there--I kept expecting rice (and I do like the kind of cheesy, rice & corn & pepper baked dishes CL has several of). But considering the calories and the small serving size, it's just not worth it.
One of our all-time favorite casseroles! I have made this several times and we love, love, love it each and every time. It IS a lot of work up front (i.e. - if you want to eat at 6, plan on starting to grill / assemble this dish at ~3:30-4:00pm), but it's very filling and can comfortably feed you the night you make it, plus two more "leftover" times during the week. Well worth the work!!! We grill the chicken breasts (seasoned with mexican blend of spices), corn, bell peppers and poblanos all at the same time. Do NOT skip the fresh ingredients and grilling the corn makes a difference in the flavor. Also, if you have access to white corn tortillas (make sure they are pliable), they work the best in this dish. Add more spice if you like the heat, but this is an excellent casserole as is. Don't be daunted by the amount of prep-work / assembly; like it said, it pays you back during the week and the leftovers taste just as good (if not better) than the first day you make this; Enjoy
It was good, but just not much flavor. It was just boring and really alot of work. I even added an extra poblano, a (roasted) jalapeno, and some oregano, cumin, and smoked paprika to the white sauce. I might make it again, but I doubt it. If I do, I'll double the number of poblanos, add at least 2 jalapenos, and spice up the white sauce with some more cilantro, cumin, smoked paprika, oregano...maybe even some tomatillo salsa. Great idea...just not much flavor.
I loved this dish. It is a lot of work, but well worth it. Just remember that poblono peppers are mild. I did roast a jalapeno pepper also, because of the other reviews, but it didn't really make it hot. I used most of a bag of steamed corn instead of roasting ears of corn. I also did not put any onions in it. It could use a little more salt, but you can always add salt to taste.
Since it is a lot of work, make it on a day that you feel like cooking.