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Chicken Poblano Casserole Recipe
Making this Chicken Poblano Casserole Recipe is a breeze. The depth of flavor with every bite proves that easy recipes can be delicious.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Servings:
8
Calories:
470.5
kcal
Author:
Taryn
Ingredients
1
tablespoon
olive oil
4
poblano peppers
1.5
lb
cooked chicken
cubed or shredded
4
oz
cream cheese
½
cup
sour cream
½
cup
mayo
2
oz
heavy cream
1
teaspoon
garlic powder
1
teaspoon
salt
¼
teaspoon
black pepper
2
cups
shredded cheddar jack
US Customary
-
Metric
Instructions
Preheat oven to 350.
Put the whole poblano peppers in a 9x13 casserole dish.
Drizzle with the oil. Bake for 30-40 minutes or until softened.
Remove the peppers and let cool. Remove stems and seeds. Coarsely chop.
Combine the cream cheese, sour cream, mayo, heavy cream, and seasonings.
Put the chicken and poblano peppers in the casserole dish.
Spread the sauce on top of the chicken. Top with the cheese.
Bake for 25-30 minutes or until hot and bubbly.
Nutrition
Calories:
470.5
kcal
|
Carbohydrates:
5.9
g
|
Protein:
37.8
g
|
Fat:
32.3
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
8.3
g
|
Monounsaturated Fat:
9.6
g
|
Trans Fat:
0.03
g
|
Cholesterol:
112.9
mg
|
Sodium:
858.3
mg
|
Potassium:
389.5
mg
|
Fiber:
1.1
g
|
Sugar:
3.1
g
|
Vitamin A:
771
IU
|
Vitamin C:
48
mg
|
Calcium:
296.5
mg
|
Iron:
1.6
mg