Chicken Chiles Rellenos Casserole
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
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 chiles
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
Reviews
This recipe is just okay as written. I agree with others, especially that one package of cornbread mix is plenty. We also thought that the "sauce" was really cheese heavy. Next time I'll use half the cream cheese and a little more milk or maybe some chicken broth to lighten the "sauce", more veg...perhaps another can of green chiles and a can of corn, as someone else suggested, and definitely more chicken. Next time I'll bump up the smoked paprika and cumin too. All in all, I think of this dish as more of Mexican Chicken Pot Pie rather than as Chiles Rellenos. As such, it has great possibilities, and with a few tweaks, I will definitely make it again.
I used 1/2 recipe, but I still used 2 poblano and 4 oz. of the green chilies. Canned chicken breast was great option. I also used the suggestions and only used part of 1 box of Jiffy for the topping. The remainder made 6 muffins. Delicious!!
My family really enjoyed this recipe. I used 3 chicken breast in a Cajun rub that I baked. I did use one cup of milk and I baked in a 13x9 pan using only one box of cornbread. I served with salsa, sourcream, and sliced avocado. For those of you who thought this recipe is bland you can always add spices. Casseroles tend to be very versatile. I thought it tasted great with the spices as is.
We loved this! I doubled the recipe but kept the cream cheese and cornbread amounts the same. Added some extra sharp cheddar cheese along with the pepper jack. Great weeknight meal. We served it with a dollop of sour cream and some salsa on top. Will definitely keep this one handy and make again!
The taste was great, lots of nice flavor combinations going on in here. I agree with some other reviews that a 9x13 option would be preferable if you desire less of a cornbread layer on top. On the bottom though, I will definitely add corn for a good crunch, and perhaps more chicken to balance out the amount of dairy that’s in this recipe. It was certainly not dry for me but perhaps too creamy. Flavors were quite nice though.
I didn't care for - too dry.
Delicious. My whole family loved it. I listened to the comments and used one box of cornbread mix. Good call.
Too much corn bread and not enough flavor, for us anyway.
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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!!!