Poblano Chicken With Verde Sauce Casserole

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 poblano chiles
• 4 chicken breasts, cut into bite-sized pieces
• 1 medium onion, coarsely chopped
• 1 cup chicken stock
• 2 tablespoons olive oil
• 1 cup cheese, shredded (preferably something that melts well)
• 3 medium green tomatoes
• 2 fresh jalapeno chilies
• 1 large tomato
• 1 medium onion, finely chopped
• 1/4 cup lime juice
• 1/4 cup cilantro, chopped
• salt, to taste
• pepper, to taste

Recipe

• 1 to make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
• 2 bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes).
• 3 remove from heat and drain well.
• 4 scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
• 5 puree to desired consistency and set aside.
• 6 in a shallow casserole dish, roast the poblano chili under a broiler until black on all sides.
• 7 remove from heat and allow to cool.
• 8 once cool, peel off black skin and remove stems.
• 9 next, in a large skillet, heat olive oil over medium heat and add chicken. cook until lightly browned, then set aside.
• 10 add onions to skillet and brown.
• 11 add chicken, chicken stock and seasoning and boil until water is evaporated.
• 12 next, slice open poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
• 13 top with chicken mixture, verde sauce and cheese.
• 14 cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
• 15 remove foil and cook uncovered for an additional 10 minutes.
• 16 allow to cool slightly before serving.