Poblano Chicken Enchilada Casserole

Ingredients:

6 Tbsp. butter, divided
6 boneless, skinless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half and half
1 bunch fresh cilantro, chopped
1 8 oz. package fresh mushrooms, sliced
2 oz. sour cream
12 ( 6
4 cups shredded mozzarella cheese

Instructions:

Melt 2 Tbsp. of butter in a large skillet over medium heat. Place the chicken breasts in the skillet and mix in the poblano peppers, jalapeno peppers and garlic. Squeeze the juice from 1/2 a lime over the chicken and put the lime into the skillet. Cover and simmer for 25 minutes, stirring occasionally, until the chicken juices run clear. Remove from the heat and cool, discarding the lime. Cut the chicken into cubes.

Preheat the oven to 350F.

Melt 1/4 cup of butter in a medium saucepan over low heat. Gradually stir in the flour and half and half and mix in the cilantro, mushrooms, sour cream and juice from the other half of the lime. Cook and stir for 10 minutes until the mushrooms are tender.

Line the bottom of a 9″x 13″ inch baking dish with 6 tortillas. Arrange half of the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup of thecheese and cover with the remaining tortillas. Layer with the remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with the remaining cheese.

Bake for 25 minutes in the preheated oven, until the cheese is melted and lightly browned.

Yields 8 servings.

Recipe comes from a submission by TygerCooks on Allrecipes.com