Poblano Chicken Enchilada Hot Dish!

                    

For the filling:

2 T. olive oil

1 lb. chicken breasts, diced                 

2 poblano peppers, seeded and diced                                                    

2 cloves garlic, chopped                     

1/2 lime, juiced

2 c. shredded cheese

 

For the sauce:

3 T. butter                       

1/4 c. flour                    

1 c. half-and-half   
1/2 lime, juiced             
1 bunch fresh cilantro, chopped                 
1/3 c. plain greek yogurt                    

12 corn tortillas                    

                   

Saute chicken, poblanos, and garlic olive oil in a large skillet over medium heat. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Saute until chicken is fully cooked.  Melt butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, yogurt, and juice of remaining lime half. Cook and stir 10 minutes.  Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.  Bake 25 minutes at 350 degrees until cheese is melted and lightly browned.