Creamy Chicken and Poblano Corn Tortilla Casserole

This dish is more than just a meal—it's a hug in a bowl.

Creamy Chicken and Poblano Corn Tortilla Casserole

Imagine a comforting casserole that blends the rich, smoky flavors of roasted poblanos with the creamy indulgence of sour cream and cheese. Each layer of Vermont Tortilla Company's organic corn tortillas adds a rustic, authentic touch, soaking up the delicious sauce while maintaining their perfect texture. This dish is more than just a meal—it's a hug in a bowl, perfect for cozy nights and family gatherings. Let the warmth of the spices and the wholesome goodness of our organic tortillas transform your dinner table into a feast of comfort and joy.


  • 10 Vermont Tortilla Company's 6-inch organic corn tortillas
  • 2 cups shredded rotisserie chicken
  • 2 large poblano peppers
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally, until the skin is charred and blistered. Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes, then peel off the skin, remove seeds, and chop into small pieces.
  2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the shredded chicken, roasted poblano peppers, corn kernels, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, ensuring everything is well combined and heated through.
  3. Make the Creamy Sauce: In a medium bowl, whisk together the sour cream and chicken broth until smooth. Set aside.
  4. Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of the creamy sauce on the bottom of the dish. Cut the Vermont Tortilla Company's organic corn tortillas in half. Layer the bottom of the dish with tortilla halves, overlapping slightly. Spoon half of the chicken and poblano mixture over the tortillas. Sprinkle a third of the Monterey Jack and cheddar cheeses over the chicken mixture. Drizzle some of the creamy sauce on top.
  5. Layer and Repeat: Repeat the layers – tortillas, remaining chicken mixture, more cheese, and more creamy sauce. Finish with a final layer of tortillas, remaining creamy sauce, and top with the rest of the shredded cheese.
  6. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
  7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.