Ingredients
-
5
-
1 1/2
-
1
-
1/3
-
2
-
1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Poblanos Florentine Casserole, A finalist recipe from the 43rd Pillsbury Bake Off This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both My boys would be looking at me all crooked if there was no meat at dinner time :), A finalist recipe from the 43rd Pillsbury Bake Off This was originally written as a meatless entree, but I have tried this with ground beef and diced chicken and enjoyed both My boys would be looking at me all crooked if there was no meat at dinner time 🙂
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Steps
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1
Done
|
Set Oven Control to Broil. on Cookie Sheet, Broil Chiles With Tops 2 Inches from Heat About 10 Minutes, Turning Frequently With Tongs, Until All Sides Are Blackened and Blistered. Place Chiles in Paper Bag; Seal Bag. Let Chiles Steam 15 Minutes. |
|
2
Done
|
Heat Oven to 350f Lightly Spray 8-Inch Square (2-Quart) Glass Baking Dish With Crisco Original No-Stick Cooking Spray. |
|
3
Done
|
in Medium Bowl, Mix Chihuahua Cheese and Mexican Cheese Blend; Reserve 3/4 Cup For Topping. in Another Medium Bowl, Mix Ricotta Cheese, Garlic, Cumin and Spinach. Stir in Remaining Shredded Cheeses. Set Aside. |
|
4
Done
|
Wearing Food-Safe Plastic Gloves, Peel Blackened Skin from Chiles. Cut Open Chiles; Remove Stems, Seeds and Membranes. Cut Each Chile in Half Lengthwise Into 2 Pieces; Pat Dry. |
|
5
Done
|
Separate Dough Into 10 Biscuits. Separate Each Biscuit Into 2 Thin Layers; Flatten Slightly. |
|
6
Done
|
Pour Half of the Enchilada Sauce Over Bottom of Baking Dish. Place 10 Biscuit Layers on Sauce, Cutting Biscuits If Necessary to Fit Into Dish. Top With 5 Chile Halves; Spread Spinach Mixture Over Chiles. Top With Remaining 5 Chiles Halves and Remaining 10 Biscuit Layers. Pour Remaining Enchilada Sauce Over Biscuits. |
|
7
Done
|
Spray Sheet of Foil With Cooking Spray. Cover Baking Dish With Foil, Sprayed Side Down. Bake 55 to 60 Minutes or Until Thoroughly Heated and Bubbly Around Edges. |
|
8
Done
|
Sprinkle With Reserved 3/4 Cup Shredded Cheeses. Bake Uncovered 5 to 8 Minutes Longer or Until Cheese Is Melted. Cool 10 Minutes Before Cutting. Top Each Serving With Tomatoes, Guacamole and Sour Cream. |
