Poblano Chicken with Verde Sauce Casserole

Ingredients:
3 Poblano chilies
2 chicken breasts, cut into bite-sized pieces
1/2 medium onion, coarsely chopped
1/2 cup chicken stock
1 tbsp olive oil
1/2 cup hard/semi-hard cheese, shredded (preferably something that melts well)

For sauce:
2 medium tomatillos
2 fresh jalapeno chilies
1 large red tomato
1/2 medium onion, finely chopped
1 lime, juiced
¼ cup cilantro, chopped
Salt and pepper to taste
1/2 container grape tomatoes
1/2 cup frozen corn
1/2 cup black beans, drained and rinsed

Method:
To make the sauce, place tomatillos and jalapenos in a small saucepan and cover with water. Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes). Remove from heat and drain well. Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper. Puree to desired consistency. Set aside.

In a shallow casserole dish, roast the poblano chilis under a broiler until black on all sides. Remove from heat

and allow to cool. Once cool, peel off black skin and remove stems. Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside. Add onions to skillet and brown. Add chicken, chicken stock, tomatoes, corn and salt and pepper and boil until water is evaporated. Add black beans. Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish. Top with chicken mixture, verde sauce and cheese. Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling. Remove foil and cook uncovered for an additional 10 minutes. Allow to cool slightly before serving.


Notes:
This was awesome and delicious and healthy. I served it with grated cauliflower that I sauteed for a couple minutes in the pan I had made the chicken mixture in to soak up some of the flavor from that. Highly recommend.