Chicken Chile Relleno Casserole Recipe
Chicken Chile Relleno Casserole Recipe photo by Taste of Home
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Chicken Chile Relleno Casserole Recipe

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My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chilies satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 8 servings


  • 2 tablespoons butter
  • 2 poblano peppers, seeded and coarsely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups (8 ounces) shredded pepper jack cheese
  • 2 cups coarsely shredded rotisserie chicken
  • 1 can (4 ounces) chopped green chilies
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix

Nutritional Facts

1 serving: 610 calories, 34g fat (16g saturated fat), 151mg cholesterol, 987mg sodium, 51g carbohydrate (16g sugars, 5g fiber), 27g protein.


  1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir 4-6 minutes or until peppers are tender.
  2. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add jack cheese, chicken and green chilies; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish.
  3. Prepare corn muffin batter according to package directions. Spread over chicken mixture. Bake, uncovered, 35-40 minutes or until golden brown and a toothpick inserted in topping comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Chicken Chile Relleno Casserole in Simple & Delicious October/November 2015

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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texasczech User ID: 6396218 250082
Reviewed Jul. 4, 2016

"The entire family loved this recipe! My pepper jack cheese contained both jalapenos and habaneros, so I used mild banana peppers from my garden instead of the poblanos called for in the recipe. Only used 1 box of cornbread mix and it was still wonderful. For a change of pace, skip the cornbread mix and layer the meat mixture with (torn) corn tortillas. This is a keeper!"

Taylorha User ID: 8813711 247502
Reviewed Apr. 26, 2016

"This was so delicious! I added corn which just added to the dish. This will be a regular at my house."

Blarney1 User ID: 1971265 240939
Reviewed Jan. 3, 2016

"Excellent recipe. I brought it to a potluck and everyone requested the recipe."

curlylis85 User ID: 3166950 237887
Reviewed Nov. 22, 2015

"I really enjoyed the blend of flavors and textures on this casserole. It tastes a little bit like a chicken tamale!"

danielleylee User ID: 4484886 235686
Reviewed Oct. 26, 2015

"I made this for dinner the other night and I cut the recipe in half which worked out well. My husband and think the recipe would be better if the chili was roasted first so we might try that next time."

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