Chicken Corn Poblano Lasagna Recipes

CHICKEN MEXICAN LASAGNA

Steps:

• Heat your oven to 350 degrees. Before we get to the recipe, you can layer your ingredients in any order you like. You can change ingredients and add extra ingredients. Make it your own. Start by combining the chicken, cream cheese, and about 1.5-2 cups of poblano cream sauce. Stir until well mixed. You want the chicken to be well coated without it being too saucy. To start assembling the Mexican Lasagna, you want to place a single layer of tortillas in the bottom of a casserole dish. I used a ceramic dish and did not need to grease it. You want to create the best layer of tortillas that you can and you will likely need to slice tortillas in half or cut the edges off. Next, spread all of the refried beans on top of the tortillas in an even layer. Sprinkle with about 1/2 cup cheese. Then add another layer of tortillas. Pour the salsa over the tortillas and sprinkle half of the raw corn over. Top with another layer of tortillas. Spread half of the chicken mixture over the tortillas to make the next layer. Drizzle some extra poblano cream sauce over the top. Add another layer of tortillas. Drain and rinse the black beans and spread half of them over the tortillas. Sprinkle with about 1/2 cup of cheese and drizzle about 1/2 cup of poblano cream sauce over the top. Add another layer of tortillas. Add the remaining chicken mixture and top with a last layer of tortillas. For the last layer, spread about 1/2 cup of the poblano cream sauce over the top of the tortillas, then sprinkle the remaining corn, black beans, and cheese over the top. Bake for 30-40 minutes, until hot and the cheese has browned. If you are assembling in advance and refrigerating you may need to increase the bake time. If you like, you can garnish with sliced grape tomatoes and green onion.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
• Photograph by Johnny Miller

MARCELA'S CORN & POBLANO LASAGNA

Steps:

• 1. Preheat oven to 350 degrees F. Lightly spray a 13 x 9 glass baking dish with nonstick spray.
• 2. Over medium heat, melt 2 T. butter in a large pan. Add 2 of the cloves of minced garlic and the corn; saute for about 5 minutes. Stir in the half & half; cook for about 5 minutes more. Stir in thyme. Remove from heat and allow to cool. Pour into a blender (or use a submersion hand blender) and puree until smooth.
• 3. In a separate skillet over medium heat, melt the remaining butter. Saute the onions until translucent, about 5 minutes. Add the remaining clove of minced garlic and cook for a minute or so more. Stir in the poblanos and cooked chicken; cook for about 5 minutes to allow flavors to blend. Remove from heat.
• 4. Place 1/3 of the corn sauce in bottom of prepared pan. Place 3 sheets of (uncooked) lasagna noodles across the sauce. Spread half the poblano mixture across the noodles; cover with 1/2 of the cheese. Repeat except put final sauce on before last of the cheese. Cover with foil.
• 5. Bake until pasta is cooked, about 50 minutes. Remove foil, increase heat to 375 and bake until cheese is melted and lightly browned, about 5-8 minutes. Remove from oven and let stand for about 15 minutes before serving.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN AND CHICKEN POBLANO BRAISED CHICKEN

Steps:

• Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
• Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.