Chicken Chile Relleno Casserole: The Ultimate Mexican Comfort Dish

Introduction

If you love the rich, cheesy goodness of traditional chile rellenos but dread the time-consuming process of stuffing and frying peppers, this chicken chile relleno casserole is the perfect solution. It delivers all the bold, roasted pepper flavors and gooey cheese in a simple, layered baked casserole form.

Combining roasted poblano peppers, shredded chicken, and a luscious cheese custard topping, this casserole is a family-friendly dish that works just as well for weeknight dinners as it does for potlucks.

Looking to expand your comfort food repertoire? You may also enjoy this delightful Charleston Breakfast Casserole—a perfect option for starting your day with a hearty meal.

What Makes Chicken Chile Relleno Casserole Special?

1. Simplicity Meets Authentic Flavors

• No frying required – all the flavor with half the effort.
• Layers of poblano peppers, chicken, and cheese come together seamlessly.
• Perfect for feeding a crowd with minimal hands-on cooking time.

2. Family-Friendly & Customizable

• Adjust the heat level based on your family’s preference.
• Substitute or add vegetables like corn or black beans.
• Works well with leftover chicken or rotisserie chicken.

Key Ingredients Explained

1. Poblano Peppers

These mild Mexican peppers add a smoky depth. Roasting them enhances their flavor and softens the skin for easy peeling.
Need tips? Check out this expert guide on How to Roast Peppers Properly for foolproof results.

2. Chicken

Opt for pre-cooked shredded chicken for convenience. Leftovers from a roast or rotisserie work wonderfully.
For a juicy, flavorful base, you can also try this method for cast iron skillet chicken breast.

3. Cheese

A blend of Monterey Jack, cheddar, or Oaxaca cheese melts beautifully. Authentic Mexican cheese can elevate the flavor even further.
Discover more about Mexican Cheeses for the best melting options.

4. Egg Custard Layer

This is the secret to the casserole’s fluffy, rich top layer. Eggs and milk are whisked together, binding the ingredients and creating a soft, savory topping.

Step-by-Step Recipe

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 6

Ingredients:

• 6 large poblano peppers (roasted, peeled, and deseeded)
• 3 cups cooked shredded chicken
• 3 cups grated cheese (Monterey Jack or Oaxaca preferred)
• 4 large eggs
• 1 cup milk
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Roast the Peppers
   • Roast poblano peppers over an open flame or under the broiler until blackened.
   • Place in a bowl and cover for 10 minutes to steam.
   • Peel off the charred skin, remove seeds, and set aside.
2. Prepare Chicken Filling
   • Mix shredded chicken with 1.5 cups of cheese, cumin, garlic powder, salt, and pepper.
3. Layer the Casserole
   • Preheat oven to 375°F (190°C).
   • Grease a 9×13 baking dish.
   • Layer half the poblano peppers on the bottom.
   • Spread the chicken and cheese mixture over the peppers.
   • Top with the remaining peppers.
   • Sprinkle the remaining cheese over the top.
4. Make the Custard
   • Whisk eggs and milk together.
   • Pour over the layered casserole.
5. Bake
   • Bake for 30-35 minutes until the top is golden and set.
   • Let rest for 5 minutes before slicing.

Flavor Variations to Try

• Spicy Kick: Add chopped jalapeños or hot sauce to the chicken mixture.
• Creamy Twist: Stir in sour cream or cream cheese.
• Veggie Boost: Add sautéed onions, spinach, or black beans.

If you enjoy Mexican flavors, you’ll love this classic Cheesy Chicken Enchilada Recipe—another crowd-pleasing favorite.

Pro Tips for the Perfect Bake

• Drain Peppers Well: Moisture can make your casserole soggy.
• Freshly Grate Cheese: Pre-shredded cheese often contains anti-caking agents that affect melting.
• Don’t Overbake: The casserole should be golden and set, but still moist inside.

Common Mistakes to Avoid

• Skipping the Roasting: Raw poblano peppers lack the smoky flavor that defines this dish.
• Underseasoning: Season every layer generously.
• Rushing the Resting Time: Allow the casserole to cool slightly before cutting.

What to Serve With Chicken Chile Relleno Casserole

• Mexican Rice or cilantro lime rice.
• Refried Beans or black beans.
• Fresh Salsa or guacamole.

Storage & Reheating

• Refrigerate: Store for up to 3 days in an airtight container.
• Freeze: Freeze for up to 3 months.
• Reheat: Warm in the oven at 350°F until heated through.

Nutritional Information (Per Serving)

• Calories: 340 kcal
• Protein: 30g
• Carbs: 10g
• Fat: 18g

Frequently Asked Questions (FAQs)

Can I use canned chiles?
Yes, but fresh poblano peppers deliver superior flavor.

How can I reduce the spice level?
Remove all seeds from the poblano peppers and use mild cheese.

Can I prepare this casserole in advance?
Yes, assemble it a day ahead and refrigerate. Bake when ready.

Final Thoughts

This chicken chile relleno casserole is a perfect fusion of ease and flavor. It captures the essence of traditional chile rellenos while making the process approachable for everyday home cooking. Whether you’re feeding a large family or prepping for meal planning, this casserole is guaranteed to satisfy.

Craving more hearty baked dishes? Don’t miss this Charleston Breakfast Casserole for a morning spin on casserole comfort.

Related Recipes & Further Reading

• How to Roast Peppers Properly
• Mexican Cheese Guide
• Cast Iron Skillet Chicken Breast
• Cheesy Chicken Enchilada Recipe