Stuffed Poblano Casserole
Stuffed Poblano Casserole is a mixture of creamy tomatillo salsa, juicy chicken, rice, black beans, corn, poblano peppers, and tomatoes.
Servings 6 -8 Servings
Ingredients
- 1 - 1.25 lb thinly sliced chicken breasts cutlets
- 1 16 ounces jar mild tomatillo salsa Green salsa
- 2 teaspoon each ground cumin chili powder, garlic powder
- 2 poblano peppers halved and seeds/membranes removed diced
- 2 cups cooked long-grain white rice
- 1 cup canned black beans drained
- 1 cup frozen or canned corn drained
- 1 15- ounce can petite diced tomatoes drained
- ½ teaspoon salt
- 2 cups shredded Monterey Jack cheese or Mexican Cheese Blend
- limes cilantro, and avocados for garnish
Instructions
- Preheat oven to 375. Spray a 13 x 8 casserole dish with non-stick spray
- Combine chicken, salsa, poblano peppers, spices, and ¼ cup of water in a medium pot over medium heat. Bring to a boil, then cook for 10-15 minutes or until the chicken is cooked through. Stir occasionally. Once the chicken has cooked through, remove and dice it.
- Add chicken and cooking sauce to the casserole dish.
- Mix in cooked rice, black beans, corn, tomatoes, and 1 cup of cheese. Top the casserole with the remaining 1 cup of cheese. Cook until cheese is melted and bubbly, about 15 minutes.
- Top with cilantro, lime juice, and avocado.
Notes
If the chicken breast cutlets come thinly sliced, they will cook in 10-15 minutes. If you have a thicker cut or use more than 1.25 lbs, it might take longer to cook. Check if the chicken is done by pulling out the thickest piece of chicken and cutting through it. If you see pink, put the chicken back in the pot and continue to cook. You can also use a thermostat. The chicken is done at 165 degrees.