For more delicious recipes, visit our website https://www.viewsontheroad.com Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Precooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.

If you love using poblanos, You'll love this chimichanga casserole recipe    • MEXICAN CASSEROLE RECIPE (CHICKEN CHI...  

Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes

Ingredients
1.5 pounds precooked shredded chicken (I used 4 thighs)
57 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper

Tip
The layering used in this recipe was done 2x (including the tortillas 6 total)
If you have a plethora of poblanos you can always add more to this recipe : )
Taste 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 as mentioned in the video
This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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I'm your host Stephanie and behind the camera, you have my sister Cloud (☁). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely selftaught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my neverending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday Wednesday. After all, we wouldn't be here without you Thank you
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If you use my recipes for your channel or social media platforms. Please give credit to "Views on the Road". My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you This is not a sponsored video.