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chicken enchilada casserole

Roasted Poblano &Chicken Enchilada Casserole

Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Author Breathing and Cooking

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 Tbsp taco seasoning purchased or homemade, see notes
  • 1 Tbsp avocado oil
  • 1 medium zucchini diced (1 1/2 cups)
  • 1/2 cup diced yellow onion
  • 2 tsp minced garlic
  • 1/2 cup fresh corn cut from 1 cob
  • 3 poblano peppers
  • 1/2 tsp Diamond kosher salt
  • 15 ounces diced tomatoes drained
  • 15 ounce can refried beans
  • 1 1/2 cups enchilada sauce purchased or homemade, see notes
  • 8 ounces shredded cheese chijuaha cheese shredded
  • 1/4 cup cotija cheese
  • 16 6 " corn tortillas

Optional Toppings For Serving

  • lime wedges
  • sliced avocado
  • sour cream
  • chopped cilantro
  • salsa

Instructions

Make the chicken and roast peppers

  • Preheat oven to 425°f
  • Sprinkle chicken thighs with 1/2 Tbsp taco seasoning and rub in to coat all sides. Heat a little avocado oil in a saute pan and once it's hot add chicken. Cover and continue cooking chicken on medium low heat for 20 minutes, turning once. Chicken is done when internal temp reaches 165. Remove from heat and set aside.
  • Cut poblanos in half lengthwise and discard stems and seeds. Drizzle very lightly with avocado oil and arrange on a rimmed baking sheet skin side up. Roast in preheated oven 10-15 minutes, checking often, until skin is blistered and has brown spots all over. Remove from oven and place in a bowl. Cover bowl until cool enough to handle. When cool enough to handle remove skin and dice flesh. Discard the skin.
  • Prep the remaining Ingredients
  • Saute zucchini, onion, garlic, corn and poblanos in a Tablespoon of avocado oil until onion is soft. Stir in taco seasoning, salt, diced tomatoes and continue cooking and stirring over low heat for 5 minutes.Set aside to cool slightly.
  • Shred cheese. Cut tortillas into halves.
  • Begin Assembling
  • Choose a casserole dish. The size of your dish will determine how many layers you end up with. I used a 9X12 casserole and got three layers of filling.

Spread a thin layer of enchilada sauce on the bottom of your casserole and layer in the following order:

  • Enough tortilla halves to cover bottom, 1/3 beans, 1/3 veggie mixture, 1/3 chicken, 1/4 enchilada sauce, 1/4 cheese
  • Repeat layers 2 more times
  • Dip remaining tortillas in leftover enchilada sauce and arrange over the top. Top with remaining cheese. Cover with greased foil and bake in a 375°f oven for 30 minutes. after 30 minutes uncover casserole and continue baking 15 minutes more.
  • Remove from oven and allow to sit for 10-15 minutes to set up (if you cut it before this it may not hold it's shape so don't skip the rest!)
  • Cut into squares and serve topped with salsa, avocado, sour cream, fresh cilantro and lime wedges

Notes

Enchilada Sauce

  • 2 Tbsp avocado oil
  • 2 Tbsp flour
  • 3 Tbsp chili powder
  • 2 tsp taco seasoning
  • 2 cup chicken broth
Heat avocado oil in a sauce pan. Add sflour and stir. Cook for 1 minute. Add chili powder and taco seasoning, stir and cook 2 minutes (it will be crumbly and dry). Whisk in chicken broth and continue cooking and stirring until smooth and simmering. Simmer on low 10 minutes, whisking occasionally. Remove from heat. Taste and add salt if needed.

Taco Seasoning

  • 2 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp Diamond kosher salt
  • 1/2 tsp cracked pepper
  • 1 tsp smoked paprika
  • 3/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
Combine all spices and store in a covered container.