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Chicken Poblano Cauliflower Casserole
Rachel Kim

Chicken Poblano Cauliflower Casserole

Roasted cauliflower, cooked chicken and poblano make a low-carb green-chile casserole without hidden pools of water. The vegetables are roasted before assembly, and the sour cream is measured rather than poured. Pepper Jack gives the top enough color to feel like taco night even without chips or tortillas.
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Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups small cauliflower florets
  • 2 tbsp neutral oil
  • 1 tsp kosher salt divided
  • 2 poblano peppers seeded and chopped
  • 4 cups shredded cooked chicken
  • 1 cup sour cream
  • 1 cup thick salsa verde
  • 3 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 425°F and toss the cauliflower and poblano with oil and 1/2 teaspoon salt on a rimmed pan.
  2. Roast for 20 minutes, stirring once, then reduce the oven to 375°F.
  3. Fold the roasted vegetables with chicken, sour cream, salsa verde, remaining salt and 1 1/2 cups pepper Jack.
  4. Spread in a greased 9-by-13-inch dish and cover with the remaining cheese.
  5. Bake uncovered for 18 to 22 minutes until the center reaches 165°F.
  6. Rest 10 minutes before serving.