Main Dish Casserole Recipes: Poblano Chicken Enchilada Casserole

Jun 10, 2004 I've learned a couple of things, while making this recipe, that I'll do differently next time. First, I'll roast and peel the Poblanos before slicing them. Second, I'll shred the chicken as I'd like a more authentic texture. It's very rare that I prepare a recipe as written, and I did feel it was lacking a certain flavor, maybe I'll discover it next time around.

—shelley peters 

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