Discover the Delight of Baked or Slow Cooked Chicken with Creamy Poblano Sauce
If you’re looking to elevate your weeknight dinners with a dish that's both comforting and packed with flavor, try this baked chicken with creamy poblano sauce. This recipe combines the mild heat of roasted poblano peppers with a rich, creamy sauce that will leave you dancing or smiling or both. It's a straightforward dish that doesn't require a culinary degree to master, making it perfect if you bake it or slow cook this casserole.
The key to this dish lies in its robust yet harmonious blend of ingredients. Roasting the poblano peppers brings out their smoky, floral notes, which are then perfectly balanced by the richness of heavy cream and the subtle tang of Cotija cheese. The use of pre-cooked, shredded chicken makes preparation a breeze, while finely chopped onions and garlic add depth to the sauce. Layering the sauce with corn tortillas and rice not only adds texture but also makes this dish a hearty, satisfying meal. Plus, if you love a bit of heat, keeping some of the pepper's seeds can add a delightful kick to the final product.
Whether you're planning a family dinner, a meal prep session for the week, or simply looking to try something new, this baked chicken with creamy poblano sauce is a must-try. It's versatile enough to be adapted to your taste preferences—swap out the chicken for shrimp or add more cheese for extra creaminess. And the best part? It’s an excellent make-ahead dish that freezes well, so you can enjoy a homemade, delicious meal even on your busiest days. Give it a try and let the flavors of this delightful dish transform your dinner routine.
Ingredients:
1 shredded rotisserie chicken
6 poblano peppers + one poblano for topping (5 for the sauce)
6 yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
3 cups heavy cream or Half and Half
1 cup water
2 1/2 cups freshly shredded mozzarella (or Asadero, Oaxaca )
1/2 cup cotija cheese or parmesan
1/2 chopped onion
3 garlic cloves
1/2 bunch of cilantro
1/2 cup of melted butter
1 1/2 tbsp chicken bouillon (adjust to taste)
Salt and black pepper to taste
Instructions for Baking:
Roast the peppers until they are completely charred for about 8-9 minutes, flipping halfway through. Remove the stems from the poblano peppers. Place the roasted peppers in a paper bag to steam for about 10 minutes. Peel the peppers and remove the seeds. Be cautious of the orange-red parts in the veins; these are very spicy.
Blend the peeled peppers with cilantro and water until you achieve a smooth purée. Strain the mixture if your blender doesn’t purée well.
In a pan over medium heat, add a little oil and sauté the finely chopped onions and garlic until soft, about 3 minutes. Add butter to the pan and let it melt. Once the butter is melted, add heavy cream and the poblano-cilantro purée. Add chicken bouillon and black pepper, and continue to cook the sauce on medium-low heat for about 5-6 minutes.
Turn off the burner and stir in finely grated Cotija cheese.
Set aside 2 cups of the sauce. Add the shredded chicken to the remaining sauce in the pan. Slice some of the corn tortillas. In a baking dish, start layering: add a layer of sauce, followed by tortillas, then shredded chicken mixture and some pre-cooked rice. Press the rice down and fill any gaps with more rice. Sprinkle it with mozzarella cheese (or queso manchego, queso Oaxaca, or any melty cheese). Repeat the layering process one more time. Add the remaining sauce on top and smooth it out. Optionally, sprinkle thinly sliced roasted peppers on top.
Cover with foil and bake the dish in the oven at 380°F for 30-35 minutes. Remove foil and continue baking for an additional 10-15 minutes. Let the casserole rest for about 10 minutes before serving.
Slow Cooker Instructions:
In a blender, combine: Water, heavy whipping cream, poblano chicken bouillon, cotija cheese, onion, garlic cloves, and a small bunch of cilantro
Blend until smooth. If the mixture is too thick, add about 1/4 cup of water, mix, and continue blending.
Pour about half a cup of the poblano sauce at the bottom of your slow cooker.
Dip and flip corn tortillas in the sauce to coat them, then layer them at the bottom of the slow cooker.
Add a layer of cooked rice (Calrose rice recommended).
Drizzle a little melted butter over the rice.
Add a layer of shredded rotisserie chicken, being light with the chicken as you will be doing multiple layers.
Pour some more sauce over the chicken layer.
Add a layer of freshly grated asadero cheese (or mozzarella deli slices).
Repeat the layers: more tortillas, sauce, rice, butter, chicken, and cheese.For the last layer, place rice before chicken, then add more butter. Decorate the top with strips of roasted poblano peppers.
Put the lid on the slow cooker. Cook on high for 4 hours or on low for 8 hours.
Optional: Use a kitchen torch to bubble the cheese on top for a crispy finish. - Serve and enjoy!
Tips:
If you have a plethora of poblanos you can always add more to this recipe!
Tastes best with yellow corn tortillas.
If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor.
Save 2 cups of creamy poblano sauce.
This recipe is great for later use and frozen (if frozen thaw out fully).
Feel free to customize the recipe to your liking and preferences. Enjoy your baked Mexican chicken and rice poblano casserole!
Comments