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Chicken Chile Relleno Casserole


Chicken Chile Relleno Casserole

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  • 3 poblano peppers (mine weighed 2-2.5 oz. each)
  • 12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces
  • 2 T. olive oil
  • 2 oz. onion, sliced
  • 1/2 tsp. dried guajillo chile, seeded and chopped fine (optional)
  • 1/4 tsp. dried ancho chile powder (optional)
  • 1/4 tsp. chili powder (use 1/2 tsp. if guajillo and ancho above are omitted)
  • 1/4 tsp. garlic powder
  • 3/4 c. Ro-Tel tomatoes and green chiles, solids only
  • 1/4 c. cilantro, chopped
  • 6 oz. Monterrey Jack cheese, grated



Step 1

Preheat oven to 450º. Roasting your peppers will make them milder and sweeter, so don’t bypass this step. Cut tops off poblano peppers and remove seed cluster. Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting. Remove and cool. Lower oven to 350º. Peel tough skin gently off the peppers. While they are roasting, heat oil in non-stick skillet. Saute onion until tender. Add chicken and saute until meat is no longer pink. Add all remaining ingredients except the cheese. Simmer 3-4 minutes for flavors to meld together. Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes (or use one larger casserole dish if you prefer). Top the peppers in each serving dish with 1 spoon of the chicken filling. Spread 1/3 of the cheese over the chicken filling in each dish. Place the remaining chicken filling evenly in the dish(es). Top with the remaining cheese. Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted. Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).

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