Poblano Chicken Enchilada Casserole – A Creamy, Cheesy
Poblano Chicken Enchilada Casserole is a rich, cheesy, and satisfying Tex-Mex-inspired meal featuring tender shredded chicken, roasted poblano peppers, corn tortillas, enchilada sauce, and layers of melted Monterey Jack and cheddar cheese. This easy casserole offers all the delicious flavors of traditional chicken enchiladas without the extra work of rolling tortillas. Perfect for weeknight dinners, meal prep, or entertaining guests, it delivers smoky, creamy, and savory flavors in every bite while remaining highly customizable with your favorite toppings and ingredients.
Ingredients
Main Filling
- 3 cups cooked shredded chicken
- 2 roasted poblano peppers, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Casserole Layers
- 10 corn tortillas, cut into halves
- 2 cups green enchilada sauce
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup canned corn kernels (optional)
Garnishes
- Fresh cilantro
- Diced avocado
- Sour cream
- Lime wedges
- Sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Cook the diced onion until softened, then add the garlic and cook for 30 seconds.
- Stir in the shredded chicken, roasted poblano peppers, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3–4 minutes until heated through.
- In a medium bowl, whisk together the green enchilada sauce and sour cream until smooth.
- Spread a thin layer of the sauce mixture over the bottom of the baking dish.
- Arrange a layer of tortilla halves over the sauce.
- Spread one-third of the chicken mixture over the tortillas.
- Sprinkle with Monterey Jack, cheddar cheese, corn, and black beans if using.
- Repeat the layers two more times, finishing with the remaining sauce and cheese.
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish with fresh cilantro, avocado, sour cream, jalapeños, and lime wedges before serving.
Notes
- Roast the poblano peppers for the best smoky flavor.
- Rotisserie chicken makes preparation faster.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Green enchilada sauce pairs beautifully with poblano peppers.
- Let the casserole rest before slicing for cleaner servings.
- Add black beans or corn for extra texture and nutrition.
- This casserole freezes well before or after baking.
- Leftovers taste even better the following day.