Chicken Poblano Casserole
Servings: 6
Calories: 464.6kcal
Ingredients
- 1/2 bunch green onions
- 2 large poblano peppers (OR 2 green bell peppers)
- 1 1/2 # boneless, skinless chicken breasts
- 8 oz sour cream*
- 8 oz shredded cheddar*
- 8 oz salsa verde*
- 2 tsp taco seasoning*
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400F.
- Cut 2 poblanos in half lengthwise and remove the seeds. Place on a sheet pan and bake ~20 mins, until browning and fork tender, turning halfway through cook time. Set aside to cool.
- Chop 1/2 bunch green onions.
- Dice 1 ½ pounds chicken breasts. Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add diced chicken + 2 tsp taco seasoning and cook 3-4 minutes. Set aside.
- Dice roasted poblanos and add to cooked chicken.
- Lower oven to 350F. Grease an 8x11 casserole pan.
- In a medium bowl combine 8oz sour cream and 8oz salsa verde.
- In the casserole dish layer ½ of the chicken/chile mix on the bottom topped w/ half the sour cream/salsa & 1/2 shredded cheese.
- Repeat layers again.
- Bake in oven ~20 mins until cheese is melted and chicken is warmed through. Top w/ chopped green onions.
Notes
*Read ingredient list to avoid added gluten, sugars & msg.
**Nutrition information is for 1 serving.
Nutrition
Calories: 464.6kcal | Carbohydrates: 7.4g | Protein: 45.4g | Fat: 27.7g