Turkey Poblano Casserole

By Texaschef11

Ingredients

• 3-4 poblano chiles (about 12 ounces)
• 2 large red bell peppers
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups 1% low-fat milk
• 3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
• 1 package steam-in-the-bag Southwestern Style Corn, prepared
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 2 large eggs, lightly beaten
• 1 (15-ounce) carton light sour cream
• Cooking spray
• 18 (6-inch) white corn tortillas
• 3 3/4 cups chopped cooked turkey or breast
• 1 cup thinly sliced green onions, divided

Preparation

Step 1

Preheat broiler.

Cut poblanos and bell peppers in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes on high or 30 minutes on low until poblanos and bell peppers are blackened and corn is lightly browned. Tightly seal peppers in the foil. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine 1 cup milk mixture and peppers in a blender or food processor; process until smooth. Stir pureed pepper mixture into remaining milk mixture. Add additional salt and pepper to taste.

Preheat oven to 350°.

Combine corn, remaining 1 teaspoon salt, 1 cup Mexican cheese, red onion, cilantro, eggs, and sour cream.

Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of sour cream mixture over tortillas; top with half of turkey. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining sour cream mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.

Uncover; sprinkle with remaining 2/3 cup Mexican cheese and 1/3 cup green onions. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes.

Nutritional Information
Calories:369 (29% from fat)
Fat:11.9g (sat 6.1g,mono 2.9g,poly 1.2g)
Protein:33.1g
Carbohydrate:33.8g
Fiber:3.6g
Cholesterol:98mg
Iron:1.8mg
Sodium:594mg
Calcium:536mg