Tasty Tuesdays...Chicken Poblano Casserole

.

Welcome to Tasty Tuesdays!

.

This week I made a recipe I've had torn out of Cooking Light magazine for a while - Chicken Poblano Casserole.  You can find original recipe right here.

.

I will say that this recipe was a lot more involved than I originally thought.  I guess I didn't read the recipe too thoroughly before starting - if I had I'm not sure I would have made this!  It was good but not exceptional.  I actually enjoyed the leftovers more than I did the night I made it.

.

.

Ingredients:

- 3 poblano chiles (about 12 ounces)

- 1 large red bell pepper (about 8 ounces)

- 3 ears shucked corn (I used frozen and it worked just fine)

- 1/3 cup all-purpose flour

- 1 teaspoon salt, divided

- 1/4 teaspoon freshly ground black pepper

- 3 1/2 cups 1% low-fat milk

- 3 cups (12 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese, divided

- 1/3 cup chopped red onion

- 1/3 cup chopped fresh cilantro

- 2 large eggs, lightly beaten

- 1 (15-ounce) carton part-skim ricotta cheese

- Cooking spray

- 18 (6-inch) white corn tortillas (I used flour because I already had some on hand)

- 3 3/4 cups chopped cooked chicken breast

- 1 cup thinly sliced green onions, divided

.

1.  Preheat broiler.

.

2.  Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately. Remove corn kernels from cobs.

.

.

3.  Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.

.

.

.4.  Preheat oven to 350°.

.

5.  Combine bell pepper, corn, remaining 1/2 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.

.

6.  Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.

.

7.  Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.

.

.

I also made some guacamole to serve along with this.  Yum!

.

.

.

Now it's your turn to link up what you cooked this week.

.

{ Please remember to add a link in your post back to Tasty Tuesdays or add the Tasty Tuesdays button which can be found on my sidebar.  Thanks! }

.