Poblano Chicken Bake

By: @mariehealthyhill Marie Hemphill

We all love a good enchilada, but what if I told you that you could take it to the next level with a creamy, protein-packed sauce made from… cottage cheese? Yes, that’s right! This Roasted Poblano Chicken Bake is not just flavorful; it’s also a healthy twist from classic creamy enchiladas, thanks to a blended cottage cheese sauce that adds creaminess without the heaviness. Let’s dive into what makes this comfort food dish both delicious and nutritious! 

Ingredients:

Sauce:

• 1 ½ cups cottage cheese (blended until smooth)
• 1/2 cup plain Greek yogurt (or sour cream)
• 1 small bunch of fresh cilantro (about 1/2 cup, chopped)
• 2 scallions, roughl chopped
• 3 garlic cloves, minced
• 1/2 cup chicken bone broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste

• 2 roasted poblano peppers (peeled and chopped)
• 2 cups shredded rotisserie chicken
• 10 Masienda corn tortillas (8 cut in half)
• 6 oz shredded Jack cheese or Mexican blend
• 1/2 onion, finely chopped
• Fresh cilantro for garnish

Directions:

1. Roast the Poblanos: Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast until the skins are charred and blistered (about 15 minutes). Remove from the oven, peel the skins off, and chop them into strips for layering.
2. Make the Cilantro Garlic Sauce:
• In a blender or food processor, blend the cottage cheese, Greek yogurt (or sour cream), fresh cilantro, chopped scallions, minced garlic cloves, chicken bone broth, cumin, garlic powder, chili powder, salt, and pepper until smooth and creamy.
3. Assemble the Stack:
• In a baking dish, spread a small amount of the cilantro garlic sauce on the bottom.
• Reserve and set aside the 2 whole tortillas for the top layer. Using cut tortillas on the bottom of the dish, followed by a layer of shredded chicken, roasted poblano strips, chopped onions, shredded cheese and a drizzle of the cilantro garlic sauce.
• Repeat the layers, using the last 2 whole tortillas to top it. Coating both sides in sauce then drizzling remaining sauce all over. Top with some onions slices and a generous helping of shredded cheese.
4. Bake:
• Bake at 375°F for 20-25 minutes, or until the cheese is melted and golden.
5. Garnish and Serve:

• Once baked, remove from the oven and garnish with Greek yogurt or sour cream & fresh cilantro. Serve hot with a lime wedge and optional sliced avocado.

Health Benefits:

1. Cottage Cheese (blended into a sauce!): Cottage cheese is a nutritional superstar, rich in protein, calcium, and essential nutrients. When blended, it transforms into a smooth, creamy sauce that rivals traditional heavy cream sauces—but without the extra fat and calories. Plus, the high protein content makes this meal extra satisfying!
2. Greek Yogurt or Sour Cream: For an extra tang, you can add a dollop of Greek yogurt or sour cream into the sauce or on top. Greek yogurt brings probiotics and an extra protein punch, while sour cream gives that classic enchilada richness.
3. Poblano Peppers: Roasted poblanos bring a smoky, earthy flavor to the dish with just a hint of heat. They’re also low in calories and loaded with vitamins A and C, boosting your immune system and promoting healthy skin.
4. Rotisserie Chicken: Using pre-cooked rotisserie chicken saves time and adds a good source of lean protein. It also absorbs the flavors of the sauce and spices beautifully.
5. Cilantro and Onions: Fresh cilantro provides antioxidants and aids digestion, while onions contribute fiber and prebiotics, supporting gut health.
6. Jack Cheese: A small amount of shredded Jack cheese on top melts to perfection, adding just the right amount of indulgence without overpowering the healthy elements of the dish.
7. Cilantro: Rich in antioxidants, supports digestion and assist body in detoxing of heavy metals.

A few reasons why this recipe will become a staple:

• Poblano Peppers 101: Poblano peppers are mild on the heat scale, but once roasted, they become smoky and savory, adding depth to any dish. Plus, their skin is easily removed after roasting, making them super versatile!
• Stacked, Not Rolled: Forget rolling each enchilada—stacking them like a lasagna makes this recipe quicker and easier without sacrificing any flavor.
• Save A Step: Using an already made store bought seasoned Rotisserie Chicken saves you time to put this together even faster.