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Tricia's Creations: Poblano Corn & Chicken Lasagna

758 views · Published 30 June 2017 · 22:15 · Indexed 4 November 2026

Channel: Tricia TexasLady Flores · 2017 · People & Blogs

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This meal was a hearty hit with my family. It can easily be transformed into a vegan dish if you prefer.  Poblano peppers are the same used in chiles rellenos and if you enjoy that you will surely enjoy this dish. I used rotisserie chicken and frozen roasted , peeled, and sliced poblano to make this an easy dish. Use this recipe as an inspiration to change it up and make it all your own with ingredients you enjoy. 
Recipe.....
Ingredients:
Shredded cooked chicken approx 2 cups
Sliced roasted & peeled poblano peppers approx 2 cups
1 can drained whole kernel corn
1 can green chile enchilada sauce
1 can drained rinsed beans.. your choice..optional
8 oz pkg shredded cheese.. your fave melty kind
1 sm carton heavy cream or sour cream approx 1 cup
2 tbs unsalted butter
16 oz lasagna noodles cooked
olive oil
salt 
pepper
garlic powder
cumin
sliced jalapenos opt.

Instructions:
Preheat oven to 350 degrees farenheit.Cook and shred chicken, I used a precooked rotisserie chicken for a faster meal. Meantime boil water and salt, once water is at a rolling boil add the lasagna noodles then lower temp and allow to cook for 10 mins or as directed on box. You may opt to go for no boil noodles and use as directed. Set aside your shredded chicken. Once noodles are cooked to desired consistency rinse in cool water and set aside. In a large skillet add some olive oil.. approx 1 tbs and allow to heat up. Add in the sliced poblano peppers. I used a frozen bag of poblano peppers already roasted, peeled, and sliced into strips to save myself the trouble ( I highly recommend if you have never done that). Stir the peppers around in the skillet and add corn to mix in well. The beans are optional but add alot of hardiness to the meal and nutrition. Add the beans if you wish to use them, I used black beans. Stir these 3 ingredients till steaming hot. Add in 2 tbs unsalted butter to melt then slowly pour in the cream and stir in well. You may opt to use sour cream or a crema fresca if you can't find the heavy cream. Stir this in well till it thickens a bit, this won't take long. Keep an eye on this so it does not burn. Season with salt, pepper, garlic powder, and cumin to taste. Remove from heat and set aside. In a large casserole dish or baking pan you will begin to layer lasagna noodles to cover the bottom. Next is a layer of shredded chicken then the pepper and corn mixture. Sprinkle with cheese and jalapenos if you like. For the last layer pour in the green chile enchilada sauce and then pour the rest on top at end. Repeat till you have used all the ingredients you wish to use depending on how much you want to serve your family. Please note that this makes a great leftover dish for the next day's lunch. Once you have made all the layers you wish. Place in oven for about 20 mins and let the cheese melt and it all becomes hot and bubbly. Remove from oven and let it set about 5 minutes before cutting into it. I made 4 layers and was careful to cut and remove from pan as it was heavy and easily toppled over but it does not matter. Unless you want to serve a perfect square of lasagna then let it set a bit longer and cut it carefuly. I used a 9x13 pan and cut into 8 squares. That made a serving for 8 but you can cut smaller and add a salad to render more servings. Enjoy!

Twitter: @triciatxlady
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intro: Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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