Start by turning your broiler to HIGH and positioning the top rack about six inches from the heating element. This will set the stage for roasting our poblano peppers. Place the peppers on a baking pan and slide them onto the rack. Roast them for about ten minutes, turning them occasionally, until they start to blacken. You want them charred in places but not completely burned – just the right amount of smokiness.
Once roasted, transfer the peppers into a heat-proof bowl and cover it with plastic wrap. Let them sit for about fifteen minutes. This step helps steam the peppers, making it easier to remove the skin. After they’ve cooled, use your fingers to peel off the charred skin, and be careful while removing the stem and seeds. Set these beautiful peppers aside.
Now, let’s turn our attention to the other veggies. Position a rack about six inches under the broiler again and turn it to HIGH. Place tomatillos, serrano peppers, onion slices, and garlic on a baking pan. Roast them until they’re slightly charred, which should take about ten to twelve minutes. You’re looking for a nice, roasted flavor that will enhance our sauce.
Carefully transfer the roasted veggies into a blender or food processor. Add cilantro and blend everything together until smooth, which should take about thirty seconds. This will create the base of your sauce, so make sure it’s well-blended.
In a large saucepan, heat vegetable oil over medium heat. Pour in the roasted tomatillo mixture and cook while stirring often for about three to five minutes. Then add the chicken broth and allow it to simmer until it thickens enough to coat the back of a spoon, which will take approximately twenty minutes.
Remove the saucepan from heat and stir in the Mexican crema, salt, and black pepper. This creamy addition is what makes the sauce incredible and rich. Set it aside for now as we prepare the tortillas.
Preheat your oven to 350°F. While it’s heating, heat one tablespoon of vegetable oil in a medium-sized skillet over medium heat. Take each corn tortilla and carefully dip it into the hot oil, flipping it immediately. Just a quick pass is all you need; let it rest on a paper towel-lined plate to absorb excess oil. Repeat this step for all tortillas; this process makes them pliable and ready for layering.
In a 9x13” baking dish, spread about a quarter of the sauce across the bottom. Start layering the tortillas, using four whole ones and cutting one in half to fill in the gaps. Add another layer of sauce, followed by half of the chicken, a sprinkle of salt, one-third of the cheese, and half of the roasted poblanos. Repeat this layering process until you’ve used all the ingredients, finishing with a final layer of tortillas, sauce, and cheese on top.
Now, it’s time for baking! Place the casserole in the oven and bake for twenty-five to thirty minutes, or until the top is lightly browned and bubbly. Let it rest for five to ten minutes before slicing. This resting time helps everything settle, making it easier to serve.
To finish, garnish your beautiful casserole with chopped cilantro and serve alongside pico de gallo and sour cream (or Mexican crema) for that extra burst of flavor. Enjoy your homemade Green Enchilada Casserole!
