Enchilada-Style Poblano Casserole

Fresh Green Poblano, Mexican Chili Pepper.

Serves: 6 | Prep time: 20 minutes | Cook time: 1 hour


Casserole Mixture:
  • 4-6 poblanos, sliced and deseeded 
  • 1 lb. ground turkey 
  • 1 butternut squash, peeled and diced 
  • 3/4 medium onion, chopped 
  • 100g carrots, diced 
  • 200g kale, chopped 
  • 2 1/2 tsp. salt
  • 2 tsp. cumin 
  • 1 1/2 tsp. chilli powder 
  • 1 1/2 tsp. ground coriander


  • 1 1/2 lb. tomatillos, husked and rinsed 
  • 1-2 Serrano (or jalapeño) chillies 
  • 1/4 medium onion 
  • 3 cloves garlic 
  • 3/4 tsp. salt


  1. Preheat oven to 190° C, and bring a large pot of water to boil over high heat. Boil tomatillos and Serrano chillies for 10-12 minutes.
  2. Drain and remove stems, and place tomatillos and chillies in a food processor. Add onion, garlic, and salt to processor, and blend until smooth.
  3. Brown ground turkey in a deep skillet over medium heat until cooked through. Drain grease, add squash, onion, carrots, kale, and spices, and sauté for 10-12 minutes, or until vegetables have softened slightly.
  4. Spread half of sauce evenly over the bottom of a 9 x 12-inch glass dish. Place poblanos in sauce, cut sides facing up, covering the bottom of the dish. Spoon turkey and vegetable mixture over poblanos, and top with even coat of remaining sauce.
  5. Bake, covered, for 15 minutes. Then uncover and cook for 15 additional minutes.

Recipe Credit: Terri Stradley