Chicken Chile Relleno Casserole has all the flavor of stuffed chiles rellenos without the frying. Roasted poblano strips are layered with taco-seasoned ground chicken, cheddar and Monterey Jack, then covered with a light egg batter and baked until puffed and set. It serves 8.
How to make it: Broil the poblanos until blistered, steam and peel them, and brown the chicken with onion and taco seasoning. Layer peppers, chicken and cheese in a 9×13 dish, pour the egg batter over, and bake at 375°F for 35 to 40 minutes, until the center no longer jiggles.
Why You’ll Love It
- Relleno flavor, no frying: the roasted peppers and melted cheese are all there, baked in one dish.
- A full dinner: seasoned chicken makes it a main dish.
- Mild to medium heat: poblanos bring flavor more than fire.
- Make-ahead friendly: the peppers and chicken can be ready a day early.
Ingredient Notes
Poblano peppers: About 6, or 1 1/2 pounds. Roasted and peeled, they are the “chile” in chile relleno. Canned whole roasted green chiles are the shortcut (see below).
Ground chicken: One pound, browned with onion and 4 tablespoons of taco seasoning.
Cheese: One cup each of shredded cheddar and Monterey Jack. All Monterey Jack works, and pepper Jack adds a little extra spice.
Egg batter: Five eggs whisked with whole milk, a little flour, baking powder and salt. It bakes into a soft, puffy layer around the peppers.
Toppings: Salsa verde, cilantro, avocado, green onions and sour cream.
Ingredients
- 1 1/2 pounds poblano peppers (about 6)
- 1 tablespoon olive oil, plus more for the baking dish
- 1 pound ground chicken
- 1 small yellow onion, diced
- 4 tablespoons taco seasoning
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 5 large eggs
- 1 1/2 cups whole milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Salsa verde, cilantro, avocado, green onions and sour cream, for serving
How to Make Chicken Chile Relleno Casserole
1. Roast the poblanos. Place the poblano peppers on a baking sheet and broil them, turning every few minutes, until the skins blister and darken on all sides, 8 to 12 minutes.
2. Cook the chicken. Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the ground chicken, sprinkle with the taco seasoning and cook, breaking it up, until browned and cooked through to 165°F. Season with 1/2 teaspoon of the salt and the pepper and take the skillet off the heat.
3. Peel the peppers. Move the roasted peppers to a large bowl and cover it with a plate or towel for 10 minutes. Peel off the loose skins, remove the stems and seeds, and slice the peppers into wide strips.
4. Layer. Heat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil. Spread half of the poblano strips in the dish, spoon the chicken over them and sprinkle with half of the cheddar and Monterey Jack. Add the rest of the poblano strips and the rest of the cheese.
5. Make the egg batter. Whisk the eggs, milk, flour, baking powder and the remaining 1/2 teaspoon salt until mostly smooth; a few small flour lumps are fine.
6. Bake. Pour the egg mixture evenly over the casserole. Bake for 35 to 40 minutes, until the center is set and no longer jiggles, the edges are lightly golden and the center reaches 165°F.
7. Rest and serve. Let the casserole rest for 10 minutes before slicing. Serve with salsa verde, cilantro, avocado, green onions and sour cream.
Roasting the Poblanos (and When Canned Chiles Work)
The peppers are the heart of a chile relleno casserole, and roasting them is the only step that takes a little care.
Blister them under the broiler. Lay the whole poblanos on a baking sheet and broil, turning every few minutes, until the skins are blistered and dark on all sides, 8 to 12 minutes. You can also halve them, press them flat skin-side up and broil until the skin is almost completely blackened, 5 to 12 minutes.
Steam, then peel. Put the hot peppers in a bowl and cover it for at least 10 minutes. Peel them off, rubbing stubborn spots with a paper towel. It doesn’t all have to come off, and torn peppers are fine; they are going into layers anyway.
Canned or frozen chiles. Fresh roasted poblanos are best, but canned whole roasted green chiles work when you are short on time. Buy them whole, not diced. Roasted peppers frozen in summer can be thawed and used too.
How to tell it’s done. The casserole puffs, the edges turn lightly golden, and the center is set with no jiggle. Push a knife into the middle: if it comes out eggy, give it 5 more minutes. Then let it rest 10 minutes so it slices neatly.
| Chiles | Prep | Bake |
|---|---|---|
| Whole fresh poblanos | Broil 8 to 12 minutes, turning; steam 10 minutes; peel | 375°F, 35 to 40 minutes |
| Halved fresh poblanos | Broil skin-side up 5 to 12 minutes; steam; peel | 375°F, 35 to 40 minutes |
| Canned whole green chiles | Drain and quarter | 350°F, 25 minutes, then 15 more with sauce |
Tips for Success
Is it spicy?
Mild to medium. Poblanos vary in heat from pepper to pepper. For more kick, use pepper Jack or serve it with hot sauce.
Does the batter have to be perfectly smooth?
No. A few small flour lumps are fine. For a completely smooth batter, blend the eggs, milk, flour, salt and baking powder in a blender instead of whisking.
Can I make it ahead?
Yes. Roast and peel the peppers and cook the chicken up to 1 day ahead, and refrigerate them in separate airtight containers. Or assemble the casserole without the top layer of cheese, cover it and refrigerate it overnight, then add the cheese and bake.
Variations
- Canned chiles with tomato sauce: layer 2 (7 ounce) cans of whole green chiles, drained and quartered, with 2 cups each of Monterey Jack and cheddar. Pour over 6 eggs whisked with 1/2 cup milk, 2 tablespoons flour and 1 teaspoon baking powder. Bake at 350°F for 25 minutes, spread 8 ounces of tomato sauce on top, bake 15 minutes more, then broil 2 to 3 minutes with the last of the cheese.
- Chorizo: use 12 ounces to 1 pound of Mexican chorizo in place of the chicken, with 8 eggs, 1 cup milk, 2/3 cup flour and 3 cups Monterey Jack. Pour a thin layer of batter into the dish before the first layer of peppers.
- Tortilla layers: layer corn tortillas with cooked chicken, poblano strips and onion, a mix of sour cream and green salsa, and Mexican cheese. Bake covered at 375°F for 30 minutes, then uncovered at 400°F for 5 to 10 minutes.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen portions in the refrigerator. Reheat covered, in the microwave or oven, until it reaches 165°F.
What to Serve With It
Serve it with salsa, guacamole and a dollop of sour cream. For more Tex-Mex dinners, try chicken enchiladas with homemade red sauce, cream cheese chicken enchiladas, a Mexican tortilla casserole, a one pot Mexican rice casserole or a layered taco bake. For a soup night, make 8-can chicken taco soup.
Frequently Asked Questions
What kind of sauce is used in chile relleno casserole?
Often none is baked in: the egg batter holds it together, and salsa verde, blended tomato salsa or hot sauce goes on at the table. A canned-chile version spreads 8 ounces of tomato sauce over the top for the last 15 minutes of baking.
What kind of filling is in chicken chile relleno casserole?
Taco-seasoned ground chicken and onion with shredded cheddar and Monterey Jack, layered between strips of roasted poblano.
What are common chile relleno casserole mistakes?
Using diced chiles instead of whole ones, skipping the steam that loosens the pepper skins, and pulling the casserole before the center is set. Check the middle with a knife; if it comes out eggy, bake 5 more minutes.
Can I use canned green chiles instead of poblanos?
Yes. Use canned whole roasted green chiles, drained, in place of the roasted poblanos.
Final Notes
Roast the peppers while the chicken browns, and have the toppings ready for the table. If you make this, tell me in the comments how it turned out.
Chicken Chile Relleno Casserole
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Ingredients
- 1 1/2 pounds poblano peppers about 6
- 1 tablespoon olive oil plus more for the baking dish
- 1 pound ground chicken
- 1 small yellow onion diced
- 4 tablespoons taco seasoning
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 5 large eggs
- 1 1/2 cups whole milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- salsa verde, cilantro, avocado, green onions and sour cream for serving
Instructions
- Place the poblano peppers on a baking sheet and broil them, turning every few minutes, until the skins blister and darken on all sides, 8 to 12 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the ground chicken, sprinkle with the taco seasoning and cook, breaking it up, until browned and cooked through to 165°F. Season with 1/2 teaspoon of the salt and the pepper and take the skillet off the heat.
- Move the roasted peppers to a large bowl and cover it with a plate or towel for 10 minutes. Peel off the loose skins, remove the stems and seeds, and slice the peppers into wide strips.
- Heat the oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil. Spread half of the poblano strips in the dish, spoon the chicken over them and sprinkle with half of the cheddar and Monterey Jack. Add the rest of the poblano strips and the rest of the cheese.
- Whisk the eggs, milk, flour, baking powder and the remaining 1/2 teaspoon salt until mostly smooth; a few small flour lumps are fine.
- Pour the egg mixture evenly over the casserole. Bake for 35 to 40 minutes, until the center is set and no longer jiggles, the edges are lightly golden and the center reaches 165°F.
- Let the casserole rest for 10 minutes before slicing. Serve with salsa verde, cilantro, avocado, green onions and sour cream.
