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Left-over Chicken and Roasted Poblano Chile Casserole

December 30, 2014

Thanks for checking this out !

Hopefully you read through the Chicken Broth Post from last week.  This is the casserole I made with the pulled left-over rotisserie chicken meat.  I’m going to show most of this in pictures as examples of the steps I took to build this dish.  The ingredients in the main picture are all things I found in my fridge and pantry…  Corn Tortillas, Black Beans, Pinto Beans, Chopped Tomatoes, Cheddar Cheese, Mexican Cheese Blend, and Green Salsa…  Then I thought Roasted Poblanos would add a great new level of flavor, so I picked up a few at the local grocery store.

The first thing to do is to roast the chiles.

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What we’re doing here is just placing them right on the stove burner, so the gas flame can blister the skin.  You know you’re done when most of the skin is black.  The heat should be just under medium, so the skin chars, but the chile doesn’t get too mushy.






Now let the chiles rest for 2 minutes.  This is when you take the edge of a knife and gently scrape off the charred skin, to expose the delicious flesh. Open them up with a long cut, scrape the seeds out, and you have your roasted chiles.






Slice them the long way, then across and set to the side.



Now we start to build the casserole.  In this case, I want to build up layers of food like a lasagna.  But instead of using tomato sauce, ground beef or sausage, noodles, and cheese, I’m using Tortillas, green sauce, chicken, beans, and cheese…









Start with some sauce on the bottom, then cover with 1 layer of tortillas (see how I broke one in half to go down the middle?), and spread out some chopped up chicken.







Then drain, rinse, and add a layer of beans.


Next, sprinkle on 1/2 of the roasted chiles…






Now it’s time for the first layer of cheese.casslayeronecheese

So that pretty much wraps up our first layer…   Now we start the second layer with, tortillas, sauce, chicken, rinsed pinto beans (that’s what I had), chiles, and in this case, I decided to toss in a rinsed can of chopped tomatoes, and of course, more cheese…  MMMmmmm…












For the top, I added the last layer of tortillas, the last of the sauce to help soften the tortillas in the oven, then, yes, more cheese…    and then I placed pickled jalapeno slices evenly spaced on top for color and another level of flavor…







It’s really that simple !!   If I had left over spanish rice, I would have added it too.   You could saute some onion and add that if you like, as well. Black olives? Whatever you want to add will work…

You can probably tell that this is a pretty big dish.  It will yield about 8 large dinner portions, or 16 lunch portions, or you can do what we did, and bring it to a gathering place to share…   We brought this pre-heated to a local pub where we shared it with about 30 folks, some we knew and some we didn’t, while we enjoyed Sunday football on tv with a cold beer in hand.

All you need to do now is heat this through.  I used a pre-heated oven at 375 for about 35 minutes…   The juices were bubbling, the cheese on top browned a bit and got a little crunchy…   it was gone in about 5 minutes…


So I hope next time you have some left-over rotisserie chicken, you’ll give this a try…   You can serve it with salsa and sour cream on the side so folks can fix it how they like…  Until next time…      Happy Heating!!

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