Skip to main content

Creamy Corn Poblano Chicken Cassilada


Being stuck at home for two and half months has taken its toll.  We have not gone out to eat/take out/fast food once, we have not taken a walk in the park, strolled the beach, biked at the wildlife management area since the second week of March.  In fact, except for the once weekly trip to the grocer, we have not left the house and neither of the other two table counterparts have left the safety of the car on these trips.  They stare longingly out of the car window while I stand in line waiting my turn to shop.  Crazy times.

Covid be damned we have done to visit family (a fellow hermit like ourselves who lives off in the country) since school ended Friday.  Dinners are going to soul filling, rib sticking, heartwarming meals such as this Layered Chicken Chili Relleno Casserole.  Desserts will be plentiful, one for everyday there, and all new.  Life will be OUTSIDE!        

Modifications Made:
A very large whole chicken was boiled in a heavily salted water along with one roughly diced onion, two garlic cloves, and one tablespoon of pepper.  Once cooled, the chicken was deboned and diced with half the chicken and all the stock saved for dinner tomorrow.  

In a large skillet, one diced poblano, one small diced yellow onion, and one bag of frozen corn were seared until a nice brown crisp edge appeared.  To a large bowl, diced chicken, four ounces sour cream, one tablespoon of chili powder/comino/cilantro, three quarters jar of green salsa, four ounces of colby jack cheese were mixed.  Once thoroughly mixed, poblano/onion,corn mixture was added and mixed again.  

In a 9x12 pan, remaining green salsa was poured and one layer of corn tortillas was added. Then half of the chicken mixture, a layer of corn tortillas, the final half of chicken, and a final layer of tortillas.  The entire casserole was topped with the remaining four ounces of colby jack cheese to keep the tortillas from crisping and the moisture inside.  Casserole was cooked at 350 degrees until the cheese bubbled.

Scaled for Likability: Great
What was there really to go wrong.  It was basically a combination of green chicken enchiladas and corn poblano chicken casserole.  Served with a side of Spanish rice, a couple of slices of avocado, and an extra dollop of sour cream on top, the dish was a hit.  With all of the ingredients pre-cooked, this dish would have been easy to prepare over the weekend, tossed in the fridge, and cooked during the week.  Or prepared and frozen as a whole for a dinner later in the month.  Just thaw overnight in the fridge and cook until the cheese bubbles.  Very flexible, not that there was much in the way of leftovers between five people who worked all day cutting felled trees.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa