This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners.
4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
3/4 cup crushed baked tortilla chips, divided
How to Make It
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
Like other reviewers I chopped up the poblano and added it to the mixture after roasting. Other than that I followed the recipe as written. Great flavors and textures. Served with a side sour cream and hot sauce.
I loved this I made exactly as written with the following substitutions I used a full fat smoked cheddar that I had picked up from an artisanal dairy in Ohio and I used smoked paprika and it was fantastic I loved how the flavors came out
This was surprisingly tasty and a great casserole for warmer weather. I basically made it as written except that I used full fat cheddar, smoked paprika instead of regular and a 1/2 cup of medium salsa. Also, I chopped the poblanos and mixed them in with everything else. I served it with sour cream, a little salsa on the side and some guacamole because I had an avocado I needed to use. This will definitely go into my regular rotation.
Very yummy. Made as written but with medium heat salsa. Next time I will cut the poblanos into smaller pieces as my son commented that he didn't expect nor like a mouthful of pepper. Otherwise, I will definitely make again!
I pretty much followed this recipe as is except I did not have the 1/2 cup corn on hand nor the zucchini. [I also cooked up some brown rice on the side as an optional ingredient to mix the chicken mixture with for those who limit carbs in chips.] It had good basic flavor, but the 1/4 cup (medium) salsa called for did not seem like enough, so I am going to use 1/2 cup next time. I am also going to add fajita seasoning (1 Tb per lb of meat) next time as this needs something extra to give it the flavors that *we* like. We did like the 2 Tb of fresh cilantro (we are picky cilantro fans -- too much can ruin it for us). Also, I am going to saute my onion with the garlic and perhaps add a 1/2 cup green pepper instead of the poblano peppers as they did taste a bit bitter to us. [This was our 1st time w/poblanos.] Daisy light sour cream topping was excellent on this. I'm thinking pico de gallo would make a nice topping, as well. Worth tinkering with to customize flavors to your liking!