Name: Poblano Chicken Enchilada Casserole
Yield: 12 servings
Cuisine: Mexican
Ingredients: 3 tablespoons unsalted butter; 5 tablespoons olive oil; 10 cloves garlic; 1 white onion; 6 poblano peppers; 3 jalapenos; 0.5 cup all-purpose flour; 2.5 cups chicken broth; 2 cups whole milk; 0.5 cup cilantro; 2 teaspoons salt; 3.5 pounds cooked chicken breast; 20 corn tortillas; 16 ounces shredded cheddar cheese; 1 lime

Instructions
Notes

1.

Preheat oven to 200 degrees. In a large pan, add 4 tablespoons of olive oil over medium heat. Add the garlic, onions, poblano peppers, jalapeno peppers (keeping the seeds of one aside), and cook them until they've softened, about 10 minutes.
2.

While the vegetables are on the pan, spread the tortillas on baking trays and spray with oil. Warm them in the oven for 10 minutes.
3.

Add 3 tablespoons of butter and 1 tablespoon of olive oil to the pan roasting vegetables. Once it's melted, sprinkle the flour (1/2cup) over the top of the onions, peppers, and garlic. Stir and cook the flour for a minute or so. It will create a thick paste that coats the veggies.
4.

Remove from heat and pour the vegetable mixture into a blender (you may have to do this in batches, if you're blender is not large enough). Let it cool for 5 minutes then add the raw jalapeno seeds from one jalapeno and about cup of chicken broth and blend the mixture until smooth.
5.

Pour the mixture back into the pan and bring it to a simmer. Add the remaining chicken broth and milk, stir. Keep the sauce at a low simmer (don't let it boil) and stir until it's thickened. You'll know it's ready when you can run the spatula or spoon across the bottom of the pan and catch a glimpse of the pan before the sauce runs back over it. Add the chopped cilantro, salt, lime juice; stir and turn off the burner.
6.

Preheat the oven to 375°F. While the oven is preheating, assemble the casserole. Coat the bottom of a 9×13″ baking dish with a light layer of the poblano sauce. Place 6 tortillas over the sauce, add a layer of cooked shredded chicken, and a layer of shredded cheese. Repeat the layering--sauce, tortillas, chicken, sauce, cheese until you've used all the chicken. I usually end up having to finish up in an 8x8" baking dish, layering the same way but with 4 tortillas per layer instead of 6-I freeze the 8x8" dish preparation.
7.

Pour any remaining sauce over the top of the tortillas in the baking dish. Sprinkle shredded cheese in an even layer on top.
8.

Bake the enchiladas, uncovered, for 15 to 20 minutes or until the cheese has melted and the sauce is bubbling. Squeeze more lime juice over the top of the enchiladas and garnish with cilantro before serving.
9.

If you freeze the prepped meal for later. Take the baking dish out of the freezer the day before you plan to eat it. Then bake uncovered at 375 degrees for 25-30 minutes.