Ingredients
Equipment
Method
- Roast the Poblano Peppers:Preheat the broiler.Place the poblano peppers on a baking sheet.Broil for 8 to 10 minutes, turning occasionally until charred on all sides.Transfer peppers to a bowl and cover for 10 minutes.Peel away the skin, remove seeds, and slice into strips.
- Prepare the Filling:Heat olive oil in a large skillet over medium heat.Add diced onion and cook for 3 to 4 minutes until softened.Stir in garlic and cook for 30 seconds.Add shredded chicken, corn kernels, salt, and black pepper.Mix well and cook for 2 to 3 minutes.Remove from heat.
- Assemble the Casserole:Preheat oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish.Spread ¼ cup salsa verde across the bottom.Arrange 4 tortillas in a single layer.Spread one-third of the chicken mixture over the tortillas.Add one-third of the roasted poblano strips.Spoon over about ½ cup salsa verde.Sprinkle with ⅔ cup Oaxaca cheese.Repeat layers two more times.Finish with remaining cheese and drizzle Mexican crema over the top.
- Bake:Bake uncovered for 25 to 30 minutes.Cook until the cheese is melted and lightly golden.Remove from the oven and let rest for 10 minutes.Garnish with chopped cilantro before serving.
Nutrition
Notes
- Oaxaca cheese can be replaced with Monterey Jack or mozzarella.
- Rotisserie chicken works well and saves time.
- Salsa roja can be substituted for salsa verde for a deeper flavor.
- Assemble the casserole up to 24 hours in advance and refrigerate before baking.
- Leftovers can be refrigerated for 4 days or frozen for up to 3 months.