Four Pepper King Ranch Casserole

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 tablespoons olive oil
1 large onion, chopped
1 large fresh jalapeno, seeded and minced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1/4 teaspoon cayenne powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 (14-ounce) can diced fire roasted tomatoes, drained
1 cup cream
1/2 cup sour cream
1/2 cup chopped fresh cilantro
2 1/2 cups diced cooked chicken
Salt and freshly ground pepper, to taste
8 (6-inch) corn tortillas, cut in half
2 cups shredded Cheddar cheese

Preheat the oven to 375 degrees F.
In a large straight-sided skillet over medium-high heat, heat the oil and add the onion, jalapeno, bell pepper, poblano pepper, cayenne, chipotle, cumin and garlic. Saute, stirring occasionally, until the vegetables are just beginning to soften, about 5 minutes.
Add the chicken broth and tomatoes to the skillet and bring to a simmer. Simmer for 5 to 6 minutes until reduced slightly then remove from the heat and stir in the cream, sour cream and cilantro. Stir in the chicken. Season with salt and pepper, to taste.
Grease a 9 x 13-inch pan with oil, then place half of the tortilla halves on the bottom of the pan. Top with half of the chicken and vegetable mixture, then layer on 1 cup of the shredded cheese. Repeat, layering the tortillas, chicken mixture and cheese. Bake about 25 to 30 minutes, until hot and bubbling.