Chicken Chile Relleno Casserole Recipe

4 10 9
Chicken Chile Relleno Casserole Recipe
Chicken Chile Relleno Casserole Recipe photo by Taste of Home
Publisher Photo

Chicken Chile Relleno Casserole Recipe

Read Reviews
4 10 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing

Ingredients

  • 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 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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 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
  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

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Reviews forChicken Chile Relleno Casserole

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MY REVIEW
LeChef2313 User ID: 8818829 264749
Reviewed Apr. 17, 2017

"We loved this!!! I used 2 fresh chopped green chilis and cooked them with the peppers instead of the canned. Also the second time I made this I put it in a 9 x 13 dish. GREAT!!! Thanks for this recipe!!!"

MY REVIEW
Rhoni347 User ID: 6294550 264197
Reviewed Apr. 1, 2017

"I loved this! But my hubby did not, which is why it lost a star. I thought it was quite satisfying, unique, and the cornbread was oh so yummy. Too bad I can't make it again."

MY REVIEW
Emily User ID: 9119446 263917
Reviewed Mar. 26, 2017

"Would definitely only use one box of corn bread. I used two and it was way to overpowering. Other than that the dish was good."

MY REVIEW
angelasandoval User ID: 2401339 258704
Reviewed Dec. 27, 2016

"We thought it was just okay. It was "heavy" and had too much cornbread to filling. But the overall taste was generally good."

MY REVIEW
Ruffshse User ID: 4225266 256417
Reviewed Nov. 5, 2016

"Good was different tasted like a chicken enchaladia with corn bread. Will make again."

MY REVIEW
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!"

MY REVIEW
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."

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

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

MY REVIEW
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!"

MY REVIEW
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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