Poblano Chicken Enchilada Casserole

I took the advice of others and altered this recipe slightly. So... I seasoned the chicken with fajita spice (made the mistake of not adding salt - the chicken really needs 1/2 tsp salt). I was worried that the peppers would make it too hot (used 1/2 the amount) - next time I would use all the peppers. I roasted and peeled the poblano peppers - before adding them - they added incredible flavor. I used jalapeno jack and cheddar cheese - and reduced the amount by half. Since I left out 1/2 the cheese the result was bordering on being dry. Next time I would increase the amount of sauce. The sauce was great with that hint of lime, but it needed 1/2 tsp of salt too. (Maybe reducing the cheese makes this recipe in need of salt?) The mushrooms didn't add much and I don't really think of them as fitting in a Mexican style dish - I'd leave them out next time. Lastly, for ease of serving I cut the tortillas into squares and lined the pan. Dad and 2 kids gave thumbs up, and ate it with green tomatillos sauce.

My family LOVES this recipe, including my Grandpa-in-law who doesn't like anything new! I've made this many times for company and friends and have always gotten requests for the recipe. I do put in more poblanos (4-6), doubled the sauce, used 1/2 bunch cilantro, skipped the mushrooms since I don't like them, and added salt. I have made this with both flour and corn tortillas and prefer the corn with this recipe. Hope this helps. Enjoy.

I've learned a couple of things, while making this recipe, that I'll do differently next time. First, I'll roast and peel the Poblanos before slicing them. Second, I'll shred the chicken as I'd like a more authentic texture. It's very rare that I prepare a recipe as written, and I did feel it was lacking a certain flavor, maybe I'll discover it next time around.

This was pretty good. I used half the cilantro and the flavor was good... if I had used it all I think it would have been too overpowering. I also added onions to the mix - but onions go into everything I cook. My husband liked it also, so we will probably be making it again. I will probably add some more half and half to the sauce - it was really thick - but still tasted yummy.

I personally loved it, while once I added some salt and twicked it. I cubed the chicken before cooking and added about 1/4 cup of chopped onion to the chicken mixture. I also diced the tortillas up like I do for King Ranch chicken. I used an additional chicken breast too. I reduced the jalepeno peppers to 2 since they were huge. Used low-fat cheeses, butter and sour cream. My picky brother did not like it. Not for picky eaters. My favorite ingrediants are chicken, mushrooms, pepppers; so I love this recipe. Oh yeah I also changed the cheese to cheddar/monterray jack blend.

This was a great dish. I halved the recipe for my husband and I. I used flour tortillas because I really don't like corn tortillas. I had to season the chicken a little. I used cumin and garlic powder. I added half a jar of salsa verde to the chicken and peppers. I didn't add the mushrooms - they didn't really seem like they belonged. I only used half a bunch of cilantro and I'm glad I did. It added great flavor to the sauce, but it was a little overpowering. Next time I will double the sauce to put it in both layers, but still only use half the cilantro. Don't be afraid to use all the peppers. I like spicy food and was afraid it would be too spicy, but it wasn't. We'll definitely make it again.

i made this for our christmas party...wasn't very impressive...lacked a lot of flavor and was a little on the slimy side...won't make again, sorry

Totally disapointing. With all those peppers I was expecting more of a punch with the chicken, but it was quite bland. The sauce was not that flavorful either. I am not a star chef so I am not sure what it needs, but it sure needs a pick me up. Mu husband said it wasn't that bad, but then proceeded to cover his plate in Tapatio. We will finish the leftovers, but I'll probably never see this one on my table again.

This is a good recipe. I made the chicken in a crockpot and guess what, no poblanos in my grocery store. I used some salsa and the liquid from a bottle of roasted red peppers. After it cooked and cooled, I shredded it and mixed in one can of jalepeno peppers, diced and some more roasted red pepper juice. It still needed something so I squeezed in a ton of lime juice and made the rest of the recipe as written. It was really good. I loved the cilantro sauce. Thanks for the recipe.

This was okay... but on the bland side. I can't put my finger on what this might need to make it better... the suggestions of onions would probably be a good start. Maybe even switching the cheese to a jack variety.

Absolutely delicious. Unlike some reviewers that think it may need salt, most generally salt and pepper are ingredients that are added to taste. This was very flavorful and stood on it's own. Salt is added at the table on an individual basis.

I had high hopes for this one. I tried to improve it by seasoning and shredding the chicken, roasting the poblanos, and increasing the cilantro sauce by half, but the result was barely edible. Soggy tortillas, WAY too much chicken (so much so that the peppers were completely lost), still not enough sauce, no flavouring or texture that even suggested the thought of enchiladas, and overall a wholly disappointing meal. I wasted a long time in the kitchen and a lot of good ingredients on this. My boyfriend commented that it tasted like something you would make out of leftovers. I won't be making it again.

I did a vegan version of this and I promise you will not miss the chicken. It was very flavorful and certainly much healthier.

This is a great recipe!! We loved this. The only things I did differently was use less jalapeno (because my husband isn't supposed to have spicy food) and I forgot to buy mushrooms, so we had to go without. So, I added a little bit of chipotle powder and a little bit of ancho chili powder to the cream sauce because otherwise it would be so plain. I did add extra salt and pepper to the chicken/chili mixture. This was so yummy. I think it is pretty adaptable with adding extra veggies if need be as well. We loved it.

This was really good! I don't eat meat, so I subsituted the chicken with onions and more mushrooms. It turned out well. I was pleased. Will make again!

Great recipe if you add a few things. I cut up then cooked the chicken with peppers, onions and fresh corn, added salt cumin and pepper. The recipe calls for way too much chicken and I only used two large chicken breasts. I then topped it off with a mix of jack cheese and mozarella and the cream sauce. I left out the mushrrooms since the hubby doesn't like them. The family loved it! Will deffinitely make this again!

My wife & I loved this dish. I followed the recipe with the exception of substituting plain yogurt for the sour cream (didn't have any on hand); I wouldn't change a thing. And for those who are wondering, yes, our friends to the south do eat mushrooms as do most cultures.

This is a good combination of ingredients, but only rates three stars as written. To improve the dish, I suggest you: Roast and peel the poblano peppers. Add cumin and coriander to the chicken, plus salt. Replace the mozzarella cheese with monterrey jack and/or a blend of true mexican cheeses. Slice the chicken into strips before cooking or shred after cooking.

We love this recipe and didn't change a thing. Confused by other reviews that added additional spices, and complained about lack of salt (um, easy enough to add if you're a saltaholic). The best part about this recipe is all the fresh ingredients. For those thinking it's lacking in flavor, make sure you use fresh juicy limes. It's the lime flavor that makes this recipe over the top. Additional spices would kill the fresh lime taste.

This recipe is ok. Not one of my favorites, but not nasty by any means. In my opinion it's more work than it's worth.

Too much cilantro. We left out the peppers because neither of us like spicy. Added salt at the table which was greatly needed but don't know if that was because we didn't use the peppers. Otherwise it was ok. Not sure we would make it again.

A few additions: season your chicken(both sides) (cumin, chili spice, garlic, onion powder)...add some of your favorite onion (red works well), use three-four poblanos, mexican blend cheese with some mozzarella (not necesarily four cups, use your best judgement) . You can forgo the ... mushrooms. Next time, I'll try this with Rotel instead of mushrooms, and add in some green chilis. My husband and 7 yr. old boy loved this recipe!

This recipe sounded good..but it came out very bland, no flavor at all..and the sauce was way too thick and flavorless. I will try it again and adjust the seasonings and use a different cheese..I was very dissappointed ..also I don't see any salt or pepper or anything to make the taste POP!

Sorry but we didn't like it. Not sure why but the flavor was not there for us. I did make the recipe as written but it just didn't taste that good for us.

Having read another review I made a few additions, . , they said that they thought it was bland, I added 4-5 garlic, cumin, additional salt, 3 more Poblanos, and Chipotle cheese. I also used milk instead of half and half. it was one of the best that my husband and have eaten. Will be making this again real soon.

I loved it. However I did make a couple revisions: First, I added taco seasoning to the chicken while it was cooking in the pan. In making the cream sauce instead of using butter, because I had so much juice in the pan from the chicken, I used about a half cup of it. Because my grocery store did not have poblano peppers, I used 1 green pepper. I added it to the chicken 5 min before it was done. I added salt and extra garlic to the chicken. When I layed the casserole I dumped in the rest of the sauce from the chicken which had all the taco seasoning and garlic and jalapeno bits. This recipie is excellent, it just needs extra seasoning for flavor.

I made this for a dinner party and it was so great all the plates were cleaned off. I did use low fat sour cream and fat free half and half and it was still wonderful.

I found this recipe to be very bland and dry. I made up my own version of enchiladas a while ago, but thought I'd try something different. I'll definitely stick with mine. I even followed reviewers advice - adding salsa & chili powder to the chicken mix. I also added some cumin and green chiles. The white sauce on top is just much too bland.

My husband and I loved this when I made it! I halved the recipe since it's only us two, and we still had leftovers for a few days. It has a great lime flavor. Next time I'll make the whole recipe, plus some extra poblanos. (Roasted and peeled first next time). Also, I was scared of the jalepenos because I'm super sensitive to spice but I seeded them and they weren't spicy at all. Just added great flavor! What a great recipe! Thanks for sharing!

I had great expectations for this casserole, but was disappointed. I roasted the poblanos (used 3), cut the cilantro in half, and used a good quality cheese (cabot) on top. It was a hot mushy mess. Maybe if you added taco seasoning and didn't use the Tortillas, it would make a good dip?

Roasting the poblano peppers is a must-it adds so much extra flavor to the dish. A couple of people have said this was dry I doubled the sauce recipe and did not have that problem. I used three layers of tortillas and put sauce over each layer to keep the tortillas from sticking. My husband, who does not like chicken anything :), had seconds of this.

It turned out okay but I wouldn't make it again. The chicken and peppers burned so I would recommend cooking that at maybe medium low, and the sauce took what seemed like forever. I think with some modifications it would have been better but the end result just wasn't worth it.

I cut this recipe in half, and garnished with Fresh Salsa I.....It was excellent. I'll probably use more peppers next time--i also used the full amount of mushrooms even though everything else was cut in half.

These had great flavor. I added a couple extra jalapeno peppers and half of a red and orange pepper. Also added a few chipotle peppers in adobo for flavor. Delicious! Thanks for the great recipe.

Was delicious, I cut the half and half and cheese in half.

I thought this was a great dish the only thing I think it needed was more heat. I only used two of the jalpenos and I wish I had used all four I guess I was afraid. Next time I will add all four and maybe some seeds. I also don't think you needed the cream (or half and half) it would have been just as good with milk and light sour cream. And then you can save some fat and calories.

This was an instant hit for dinner last night. Only a couple small changes: I dissolved a bouillon cube in the half and half and used a combo of dried cilantro and fresh parsley in the sauce. and reduced the cheese to only one cup. I skipped the tortillas and layered the chicken, cheese, and sauce over broiled slices of polenta. Top with a bit of hot sauce for serving and it was just amazingly different combination of flavors and textures.

Yum! Only made one change - substituted a can of green chillis for the jalapenos, as my boyfriend is a bit of a wuss when it comes to spice. We also used low fat sour cream as a small attempt to cut the fat. Overall delicious, even reheated.

my family loved this w/ the following changes: insead of all butter, I used half olive oil. I roasted the poblano peppers, added half a diced onion and 1 t. salt. Amended sauce by using lo-fat half & half, added 1 t. salt, and used 3 c. of mixed cheddar, jack and asadero cheeses. Texans like heightened flavors, so the changes turned out to be just right.

Ihought this was wonderful! I used Mexican style cheese instead of mozzarella. I expected it to be VERY spicy because of the peppers, but they were flavorful,not hot at all. Next time I will add something to spice it up a little.

My husband loves Cilantro and loves mushrooms. He said these were the best enchiladas he's ever had. He's from deep south Texas where authentic enchiladas can be found on every restaurant menu. But he said he won't touch theirs anymore as long as I make these weekly! Very good if you don't mind mushrooms. I removed them before I ate.

I loved the combination of tastes! I didn't use fresh limes but the bottle variety! Didn't make much difference. I also used bell pepper pesto instead and fresh bell peppers sauted. Took it to work in a crockpot for a shared lunch and everyone loved it! Will definatly make again.

It wasn't that good and i did not cook again.

the sauce could use some salt for seasoning. Worth trying again but next time I think ill use a Mexican blend or smoked mozzarella cheese would be more flavorful.

Very good!! I used 2 Cups of Monterrey Jack Cheese, and 2 Cups of Mozzarella. Mozzarella doesn't have enough flavor, in my opinion, for a Mexican inspired dish. I will definitely make this again!!

Used leftover shredded chicken and added the peppers,etc. to the chicken. Also used cheddar cheese for the cheese. My family ate seconds of this and it was very easy to put together. UPDATE: Several reviews said the casserole was bland. This time I added about 2 tsp. of chicken bouillon to my white sauce. The added chicken flavoring and added salt from the bouillon made a great difference in the flavor of the sauce.

It took almost 2 hours to prepare everything, and had very little flavor except cilantro. One bunch isn't a very good measure. Also the pablano skin should have been removed first, it ends up looking awful.

Tried this recipe because I like poblana peppers--thought it would have been better using monterey jack cheese instead of mozarrela--see the author adapted it from an alfredo recipe but mozarrella doesn't seem to give it true Mexican flavor!

Scrumptious! My family was scraping the bottom of the dish to get the very last bite. I did cut back on the jalepeno's though because not everyone in my family likes their food that spicy. I'll definitely be using this one again.

This recipe has become a family favorite. After making this a few times exactly as written (sans mushrooms and sour cream), I've made a few changes for convenience. I don't go through the hassle of roasting the peppers; instead, I buy a can of green chilis. I put cajun seasoning on the chicken, and in the sauce. I use chicken tenderloins, and they only need about 15-20 minutes to cook. I omit the mushrooms, because I can't stand them! In their place, I add sauteed onions. I use flour tortillas. Finally, I don't use cream; I use 4 cups of milk. It tastes just as great, but makes it a bit healthier. Delicious, and easy!

Good base recipe. Next time I'll add salt and onions.

This was awesome, highly recommend. I did use cumin and paprika as cooking the chicken to give it more of a mexican flavor and used half cheddar and half mozzarella to give more color.

Missing flavor. Not that impressed.

Rave reviews. On advice of others I roasted and peeled the poblanos and shredded the chicken once cooked. I used a Mexican blend pre-shredded cheese. I cut back on the peppers since I have some tender palets to feed and instead made a tomatillo salsa verde to serve with to spice it up for those of us who like it hotter. I also cut the tortillas into strips. Will definitely make this again.

It was alright..Probally wouldn't make it again.

This recipe went in directly into the trash after dinner last night. There was no flavor other than the chicken. (how can you go wrong with chicken sauted in butter?) Sauce sounded interesting but did not coat other than where poured. Not spicy. I will find another way to use those extra tortillas in the future.

Bland, Lifeless, not good, not bad, not anything really. There is definitely something missing in this recipe, with all those peppers I expected a little heat at least, but... nothing. I like the concept, but I don't even think this is a recipe I can doctor. I do like the concept of an enchilada casserole though, so I might use this is inspiration to come up with my own that's MUCH better.

A great hit !!!

this is so good! my family of 5 loved it which is saying a lot to get all good reviews by that many. i used double the cheese and added the fresh mushrooms and it was so good. i also used flour tortillas just because that's what we like. will make this again.

This recipe was good, but could of used a little more seasoning. To me it tasted a little better the next day. When you make this don't forget to add salt even though it dosen't call for it.

Very good, my husband and I loved it. Reminded me of Carlos O'Kellys spinach/mushroom enchladas. Not kid friendly in my house though (too green, and mushrooms too!)

THIS IS AN EASY AND GREAT TASTING CASSEROLE. MY FRIENDS ARE ALWAYS REQUESTING ME TO MAKE THIS DISH AND MY DAD. WHO HATES CHICKEN, LOVES THIS TOO!

It was easy to make. My children loved it and asked me to make it again. I substituted more poblanos for the jalapenos. They are much less spicey. I also skipped the butter in the sauce and whisked the flour into the half and half before heating it. I used precooked chicken instead of the chicken breasts. As for the salt, I salted and peppered the white sauce to taste before layering the casserole. Next time I'm going to make extra sauce so I can add a melting cheese to the extra and serve it over chicken breasts. Thank you

Great starter recipe. You'll want to tweek it for your family or guests. I defatted the roux by skipping the sour cream and didn't use mozzarella (no taste) and added monterey jack. could use cheddar too. I also threw in 1-2 tsp.ground cumin and chili powder into the meat while it was cooking. My family loved this recipe though and I will definitely make it again. Thanks-

This was so good! I followed the recipe mostly, but made a couple of changes. I added salt to the chicken and the sauce. I left out the mushrooms, because I just don't like them. I also threw in a little cumin with the chicken and a little in the sauce. You just can't have a Mexican dish without it!! I think this might be the missing flavor that most people can't put their finger on. Everything else was just as the recipe required and it was amazing! Next time I make this, I may add a few more peppers. I like it spicy. I can't wait to heat this up for lunch tomorrow!! Thanks for the post!

This was pretty good, I added fajita seasoning to the chicken while cooking to give it more flavor

This is restaurant quality!! The only changes I made: omitted the mushrooms and added fajita seasoning to the chicken. I forgot to add the lime juice to the sauce but it still turned out great! I will add it in next time. This recipe is a keeper!!!

Made this recipe for dinner tonight and it turned out pretty good. I followed some of the tips from previous reviews. Left out the mushrooms and added some of the roasted pablano pepper to the sauce. Sauce was too thick and needed salt. I will make this again with the sauce much thinner. Pretty good dish!

Really quite good! Not hot a my wife was concerned but a balanced mixture of flavors. I would even use more poblanos and maybe another jalapeno to amp it up a bit. Great recipe that can be tweaked to meet individual tastes.

I shredded the chicken instead of cubing it. Still yummy!

This was OK. I wasn't to impressed with it. I would add an onion and maybe a few more things to boost the taste.

Our family loved this!! I also have made it for some families at church and always a huge hit! It tastes very similar to Carlos 'O Kelly's "Suiza Con Pollo". The sauce seemed a little runny, but once baked it was perfect...no need to alter. I cut up the chicken, poblano peppers, jalapeños, garlic and added cumin, chicken seasoning (since I didn't have fajita seasoning in hand) and garlic powder and salt. I let this sit in the fridge for a couple hours before cooking helped the flavors stronger. AMAZING!

GREAT recipe!! I shredded the chicken, rather than cubing it, to make it more authentic. Otherwise, followed same recipe. It was absolutely delicious!

I thought this is a good recipe, even good enough for company. The only additions I made were garlic to the onion mixture and salt to the creamy sauce.

Probably will not make this again, like other comments it definitely needs salt! I was really surprised by the lack of flavor.

i halved the recipe- came out great even though i forgot to add the sour cream

Ok, I admit I eyeballed all the ingredients but I'm still giving it 5 stars. I made this with two medium chickie breasts that I diced into bite-sized pieces, browned in butter with some taco seasoning, then added the peppers and garlic as stated. This turned out so good - Husband was literally licking the plate. Not sure how the leftovers will fare - the corn tortillas look really soggy. Oh well. Great recipe. Thanks so much!

This is a great dish for a cold night to warm and fill you, has everything, taste, lots of cheese, spice is good also.

I'm giving it 3 stars as written. I could tell by just reading the recipe that I was going to need to tweak it. Of course, that's what I always do. First of all, I grilled the chicken seasoned with fajita seasoning and salt. A little canola oil and the lime juice. The sauce is pretty much a blank slate and you can infuse it with any flavors you want to suit your palette. I liked the cilantro and lime aspect of it, but it definitely needed more. Definitely salt (omitted from the original recipe maybe? But needed.). I also went with some cumin and fresh cracked black pepper. No mushrooms for me, but I did saute some onions and used chopped green chiles and tomatillo salsa instead of the fresh peppers. I also used shredded colby jack instead of mozzerella. Turned it into a 4 1/2 star dish, according to my family and me. But hey, unless you are baking, recipes are just guidelines.

Awesome taste to this dish. I peeled the poblanos after roasting them and found this task difficult and time consuming.

I seasoned the chicken ahead of time in a zip lock bag, using garlic power, onion powder, Mexican seasoning, oregano, salt and pepper. I let it marinade for about two hours. I used 1 jalapeno and my store only had large green chilies of which I used two. I followed the recipe and then added a can of fire roasted green chilies to the mix. For the sauce, I sautéed ¼ of an onion in the butter, omitted the sour cream, added cumin, cilantro, lime and 1 can of store bought green enchilada sauce (OMG! I could have licked the saucepan). I shredded the chicken as opposed to chopping. I grated some cheddar and added it along with mozzarella. I spread sauce over the first layer of tortillas before adding the chicken mixture and cheese and alternated that method until I ran out of chicken. I think this is an outstanding recipe even if I haven't even taken it out of the oven yet!

YUMMY recipe and so easy to make. Very popular with my family!

This casserole is a real winner. It has incredible flavor and texture and contains only fresh ingredients. Since I didn't have mushrooms on hand, I put in one small chopped onion instead. I added a little chicken broth to the cream mixture and salt to taste. I will make this again and again.

We did not love this dish. I had very high hopes and was very disappointed. The taste was very bland, and not at all spicy like I thought it would be. We ended up covering it in salsa for flavor. I should have taken the advice of others and used fajita seasoning. I don't plan to make this again :(

Although I didn't use Poblanos, I used the hotter version of green chilies from New Mexico called Sandia and wow was it tasty! Great for company and very easy to make!

Made this tonight and was it ever good!!! Made some refried beans to go with it . Hubby LLoved it.The only thing I did different was to add cumin to the sauteing meat and peppers&I sauted the mushrooms and onions into the meat and peppers.I also added some cumin to the sauce as well and salt&peppered to taste

This was so good. I added a red can of tomato sauce with jalapenos to the sauce. I did not use Mozzarella, but a mixture of Colby jack and pepper jack cheese. I roasted the peppers and only used two whole jalapenos, scraped the cooked peppers into the sauce too. Really, really good.

I would definitely make this recipe again! I made a few minor changes... Shredded the chicken instead of cubed... Used shredded pepper jack cheese instead of mozzarella... Used 1 whole lime when preparing the chicken... The flavor was very savory but will increase the jalapeños next for a little more of a kick.

yes i used cheddar and Monterrey jack cheese instead of mozzarella i roasted and peeled the pablanos too.we loved it !next time i will cook the tortillas in hot oil briefly to soften them that will make it even better.salting the chicken over night or at least a few hours beforehand will really improve the flavor of the chicken too.i added salt to the dish as well.

Great recipe. Freezes well (unbaked) too for meal prepping, just take it out the night before to thaw in the fridge.

It was easy and the family loved it, I will make it again

Was a little disappointed in this recipe, had pretty good flavor, but wasn't as flavorful as hoped. Maybe adding some onion and cumin would have helped. Also one whole bunch of cilantro seemed to be too much, it seemed to overwhelm the whole recipe. Did not add the mushrooms, didn't think they really fit with a "mexican" dish, and didn't miss them. Will probably make again with some of my own changes.

There were mixed reviews on this dish and I thought I could spice it up with no problem with taco seasoning, garlic salt, and more lime. That didn't happen and I was disappointed that it was still so bland tasting. I served this to others....no raves here either. Sorry

I thought this was a very intersting way to make enchiladas. I have never seen them made with the half & half style sauce. To cut fat in the recipe, I used fat free chicken broth and only 1/2 Tbsp butter to cook the chicken.I also used fat free half & half and sour cream. very tasty!

Perfect enchiladas with white sauce. Also great for shrimp.

Good base recipe. Next time I'll add salt and onions.

Have had several people ask for this recipe. Love it!

This was not bad, but the sauce was too 'gravy' tasting to me. I will try again with some adjustments and instead of the sauce I will use the White Cheese Sauce from this site.

I thought it lacked flavor but my husband really liked it. I'll make again but will add spices next time.