Chicken Poblano Casserole

Name: Chicken Poblano Casserole
Ingredients: 3 (12 oz.) poblano or pasilla peppers*; 1 large (8 oz.) red bell pepper; 3 ears corn**; 1/3 cup all-purpose flour; 1 tsp. table salt (divided); 1/4 tsp. ground black pepper; 3-1/2 cups whole milk; 3 cups (12 oz.) Mexican cheese blend, divided; 1/3 cup chopped red onion; 1/3 cup chopped fresh cilantro; 2 large eggs, lightly beaten; 1 tub (15 oz.) ricotta cheese; cooking spray; 18 (6-inch) white corn tortillas; 3-3/4 cups chopped, cooked chicken breast ((you will need approx. 1-1/2 pounds of chicken breast to get this amount)); 1 cup thinly sliced green onion, divided

"This Chicken Poblano Casserole brings together a creamy, roasted poblano sauce, juicy chicken, gooey cheeses and layers of tortillas that deliver an enchilada-inspired dinner creation you're going to love. This cheesy casserole effortlessly transitions from a comforting weeknight dinner to a show-stopping, flavor-packed dish for festive celebrations...."

INGREDIENTS

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3 (12 oz.) poblano or pasilla peppers*

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1 large (8 oz.) red bell pepper

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3 ears corn**

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1/3 cup all-purpose flour

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1 tsp. table salt (divided)

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1/4 tsp. ground black pepper

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3-1/2 cups whole milk

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3 cups (12 oz.) Mexican cheese blend, divided

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1/3 cup chopped red onion

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1/3 cup chopped fresh cilantro

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2 large eggs, lightly beaten

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1 tub (15 oz.) ricotta cheese

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cooking spray

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18 (6-inch) white corn tortillas

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3-3/4 cups chopped, cooked chicken breast ((you will need approx. 1-1/2 pounds of chicken breast to get this amount))

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1 cup thinly sliced green onion, divided

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