Poblano Corn Chicken Bake

This Poblano Corn Chicken Bake combines traditional Mexican flavors with a creamy twist. The roasted poblanos and sweet corn blend perfectly with tender chicken and rich cream cheese, all baked over a bed of seasoned potatoes. This dish is not only comforting but also visually appealing and satisfying, making it a great choice for a family dinner. It’s easy to prepare and offers a delightful balance of flavors and textures.

Ingredients:

• 2 large poblano peppers, roasted and diced
• 1 cup sweet corn (fresh or frozen)
• 8 oz cream cheese, softened
• 2 cups cooked chicken, shredded
• 3 medium potatoes, thinly sliced
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the diced poblano peppers, sweet corn, cream cheese, shredded chicken, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
3. In a greased baking dish, layer the sliced potatoes at the bottom.
4. Pour the chicken broth over the potatoes, then spread the chicken and poblano mixture evenly on top.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 15 minutes or until the cheese is bubbly and golden.
7. Let it cool slightly before serving. Garnish with fresh cilantro.