An abundance of ‘New Mex Big Jim’ peppers motivated me to make this casserole. The original recipe is called Chicken Poblano Casserole but there is so much more to it.
This is one of those dishes that takes hours to make and only minutes to eat. The eleven layers combine to make a savory, sweet, chewy dinner. It’s rich in dairy: 1 cup of Cotija cheese, 1 pound of Ricotta, 1/2 pound of shredded “Four Cheese Mexican”, three cups of milk.
I fry three chicken breasts, then simmer in seasoned chicken stock for three hours until it falls apart. Then it shreds easily by hand.
Two of the layers are a mix of the soft cheeses, home-made salsa, and roasted corn, blended with two eggs. The white sauce is blended with roasted, pureed peppers and poured onto the layers of soft, yellow corn tortillas. One time consumers was roasting the peppers, then peeling and deseeding. But they made one colorful, flavorful layer.