FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe

hello and welcome to the views kitchen on today's recipe we're going to be making baked chicken with a creamy polano sauce now let's go over the ingredients the star of the show some poblano peppers sometimes you find them at your store espacia and some stores have them as chilaqa but if you see a pepper that looks green just like this that's the pepper you want to choose precooked and shredded chicken heavy cream mozzarella cheese cotija cheese finely chopped onion and finely chopped garlic a bunch of cilantro don't get scared friends i counted each stem just for you and it's listed in the description area butter chicken bouillon black pepper corn tortillas and some pre-cooked rice we're gonna roast our peppers until they're completely charred and that should take us about eight minutes one of our views club friends suggested that before roasting we remove our stem so we're gonna give it a go after four minutes you're gonna see that they're nice and roasted and we're gonna flip they're not just nice and roasted it smells so divine in here there's like a floral scent right that's just nodding over here guys she's still drinking some coffee how's your coffee honey it's great it's an iced cold brew nitro oh you want me to show i don't give away my secrets she doesn't want to give the secrets away apparently friends that's what i'm drinking and it's oh so good you guys wanna know how many calories are in here i know some of you are watching yourself and this one i don't watch that you don't but i know our friends do only 70 for the can and if you're gonna get a treat i actually really like this one too good call cloud make sure you recycle your can and uh when those times when you can't make it at home you can pick one of these up yep after about eight nine minutes we have nice beautifully roasted peppers and i'm just gonna place them in a paper bag today no i'm not gonna go trick-or-treating yet friends and i'm going to let them start steaming in there for about 10 minutes i'm just going to seal the bag and then we're going to peel them now you can just peel your pepper and if you guys like to take your time and do this to peel go ahead i'm not opposed to rinsing it getting all of this off in the water the flavor is still there yeah the flavor is still there and it's really up to you and how much time you have if you have the time to take uh to peel each and every one of your peppers go ahead and do that once you're done peeling your pepper slice it down the middle and remove all the seeds okay do you see this little orangey red part and then you're gonna find it that sometimes through the veins of the chili you're gonna get those orangy spots those are the ones that are hot fire so be careful when you see those and don't rub your eyes while you're peeling your pepper and you're taking the seeds out if you start coughing because it's spicy then that means you're probably not going to want that but if you want the spice you're going to love that pepper don't toss that pepper away just freeze it and then whenever you're making a hot salsa you can use that for your roasted salsa but other than that you should be good to go add your water your poblanos your cilantro and we're going to blend till smooth you want the consistency to be a smooth puree if you have a blender that doesn't puree just like this you're gonna have to run it through a strainer okay pan's on a medium heat and i added a little bit of oil and we're just gonna saute our onions and our garlic we're going to continue to cook our onions and our garlic until they're nice and soft so that should be about three minutes or so after three minutes you're going to add your butter and we just want it to get nice and melted before we add our cream warm up a corn tortilla place this little combination we have here and boom done so good a quick onion taco a quick onion taco yummy okay once your butter melts you're gonna add your heavy cream and that's a good heavy cream if you're able to get the creme de la creme right here yummy add that to your taco add your chili blend so add your chicken bouillon your black pepper we're going to continue to cook our sauce on a medium low heat for 5 minutes after about five six minutes you're gonna turn your burner off and you're gonna add your cotija cheese if you don't have cotija cheese you can use parmesan for this just make sure it's nice and fine just like you've used club oh yeah stir it in before we add our shredded chicken to our sauce make sure to keep two cups to the side add your shredded chicken that right there smells so good oh my goodness oh my goodness i'm so excited if you're excited let us know in the comments now we're just going to set this pan to the side so we can begin layering slice your tortillas not all of them just a few your sauce and then you're gonna add your tortillas [Music] a little more sauce over the top the tortillas i'm using today are really strong i didn't need to fry them but if you have some of the tortillas that are softer for example the guerrero i would definitely suggest you frying them a few seconds like we do for enchiladas before placing them in here sprinkle your layer of rice [Music] press it down and just fill the little gaps with some more rice [Music] who wanted that sauce me i'll take care of it okay [Music] now you're gonna sprinkle some cheese you can also use queso manchego queso oaxaca or any wonderful melty cheese you have will work now i'm gonna redo the same layering one more time [Music] and then just add the remaining of your sauce to the top smooth it out hold on guys if you hear booboo we got to let him in that's his call oh we are back my child calls [Music] and this is optional i have a roasted pepper that i thinly sliced and i'm just going to sprinkle them over the top [Music] and boom almost done now it's time to [Music] bake make sure you wait about 10 minutes before you dig in okay friends and why did we only wait eight minutes because cloud i can handle this oh yes and i do want a big piece you ready for a taste ready as always views club and bell notification squad cloud and i are wishing you the best we absolutely adore you we want to remind you to drink your water stay hydrated summer is not over and on that one we'll see you guys tomorrow bye adios say ah careful because it is hot that is so good that is so so so so good friends if you've ever had camarones culichis we have a recipe here on the channel this tastes like everything you have from culichi's with the rice but with chicken so this recipe works well with chicken and shrimp you know putting the tortilla layers in here really makes a difference and everything else it's just heaven i'm in heaven yeah if you love poblanos and even if you don't and you have a full garden this is a good recipe for those of you that are going to be making these and freezing it i'll leave a suggestion for you in the description area on what to do okay because it's going to be a different big time and a different process so make sure you have some foil around and that's what happens these dishes are dangerous why because you just want to keep eating it we love you guys take care let us know what you think about this in the comments

Channel: Views on the road

Views: 1,032,524

Keywords: mexican food recipes, chicken and rice, chicken casserole, chicken casserole with rice, mexican food, mexican rice, mexican food recipes easy, chile relleno casserole, mexican rice recipe, views on the road, poblano casserole, poblano casserole recipes, poblano peppers recipe, poblano cream sauce, casserole recipes, bake recipes, mexican casseroles with chicken, mexican casseroles recipes, easy casserole, chicken and rice recipes, oven baked mexican food, meals on a budget

Id: XHKne9xzCk4

Length: 14min 43sec (883 seconds)

Published: Mon Aug 31 2020