Description
I’ve begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. 🙂 However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Ingredients
- 6 tablespoons butter, divided
- 6 skinless, boneless chicken breast halves
- 2 fresh poblano peppers, seeded and sliced into strips
- 4 fresh jalapeno peppers, seeded and diced
- 2 cloves garlic, chopped
- 1 lime, halved
- ¼ cup all-purpose flour
- 1 pint half-and-half
- 1 bunch fresh cilantro, chopped
- 1 (8 ounce) package fresh mushrooms, sliced
- 2 ounces sour cream
- 12 (6 inch) corn tortillas
- 4 cups shredded mozzarella cheese
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers
- jalapeno peppers
- and garlic. Squeeze the juice from one lime half over the chicken
- and place the lime peel and pulp into the skillet. Cover
- and simmer 25 minutes
- stirring occasionally
- until chicken juices run clear. Remove from heat
- cool
- and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro
- mushrooms
- sour cream
- and juice of remaining lime half. Cook and stir 10 minutes
- until mushrooms are tender.
- Line the bottom of a 9×13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese
- and cover with remaining tortillas. Layer with remaining chicken and pepper mixture
- and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven
- until cheese is melted and lightly browned.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8