Cheesy Green Chile Chicken Enchiladas Casserole

Follow our step-by-step guide on how to make Cheesy Green Chile Chicken Enchiladas Casserole.

1. Step 1

   In a large skillet, melt the butter over medium heat. Roughly chop 1 jalapeno and 1 poblano pepper, then add them to the skillet along with the chicken and minced garlic. Squeeze the lime juice over the mixture and add the lime rind. Cover and cook until the chicken is no longer pink and the juices run clear, about 20 to 25 minutes, stirring occasionally. Remove from heat and let cool.

2. Step 2

   While the chicken is cooking, position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and place the remaining jalapeno and poblano peppers on it.

3. Step 3

   Broil the peppers until their skins are blackened and blistered, about 5 to 8 minutes. After broiling, lower the oven temperature to 375°F (190°C).

4. Step 4

   Chop the cooked chicken into small pieces and transfer it to a bowl. Add the hot peppers to the bowl, cover, and let them steam for 10 minutes. Once steamed, peel the skins from the peppers, remove the seeds, and slice them.

5. Step 5

   Spread a small amount of enchilada sauce on the bottom of a 9x13-inch baking dish to cover it. Layer 5 corn tortillas on top. Add half of the sliced poblano and jalapeno peppers, followed by half of the chicken and half of the shredded cheese. Spoon half of the remaining enchilada sauce over the cheese layer. Repeat the layering process with the remaining ingredients. Finish by topping with chopped cilantro.

6. Step 6

   Bake in the preheated oven until the cheese is melted and bubbly, about 25 minutes.