Layers of tender organic chicken breast, roasted poblano peppers, and sharp cheddar cheese come together under a bright, zesty green enchilada sauce made from fire-roasted tomatillos, jalapeños, garlic, and fresh cilantro. Balanced with a squeeze of lime and a touch of spice, it’s a vibrant twist on a comforting classic.



HOW TO REHEAT YOUR CASSEROLE

FROM FROZEN
- Preheat oven to 350°F.
- Remove lid and cover the casserole tightly with foil.
- Place on the center rack and bake for 60–75 minutes, or until hot in the center.
- Remove foil and continue baking 10–15 minutes to lightly brown the top.
- Let rest 5–10 minutes before serving.


FROM REFRIGERATED (NOT FROZEN)
- Preheat oven to 350°F.
- Remove lid and cover with foil.
- Bake for 30–40 minutes, or until heated through.
- Remove foil for the final 5–10 minutes to brown.
- Rest 5 minutes before serving.