A delightful twist on traditional chilaquiles, this casserole combines creamy chicken and roasted poblano flavors for a comforting dish.
Preheat your broiler and place the poblano chiles on a broiler pan.
Ensure the chiles are evenly spaced for uniform roasting.
Broil the chiles for 12-15 minutes, turning occasionally, until the skin is charred.
Charred skin adds a smoky flavor to the dish.
Place the roasted chiles in a sealed plastic bag and let them steam for 20 minutes.
Steaming makes peeling the skin easier.
Peel, seed, and chop the chiles finely.
Use gloves to avoid irritation from the chile oils.
In a skillet, sauté the onion and garlic in a tablespoon of oil until softened.
Cook over medium heat to prevent burning.
Add the chopped chiles, cream, and salt to the skillet and stir to combine.
Simmer gently to meld the flavors.
Cut the tortillas into strips and fry them in hot oil until golden and crispy.
Drain on paper towels to remove excess oil.
Grease a casserole dish and layer half the tortilla strips on the bottom.
Press the strips down gently to create an even layer.
Top with half the chicken, half the sauce, and half the cheese.
Spread the ingredients evenly for consistent flavor.
Repeat the layers with the remaining ingredients.
Press down gently to compact the layers.
Bake the casserole in a preheated oven at 350°F for 30 minutes until bubbly and golden.
Let the casserole rest for 10 minutes before serving.
Serve warm and enjoy your creamy chicken chilaquiles bake.
Garnish with fresh cilantro or a dollop of sour cream for extra flavor.
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