Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

 I just love chile rellenos, but I don’t like all the fuss of actually stuffing them.  So I just make the dish up in a layered casserole.  Tastes exactly the same, but it’s much less trouble to put together.   My last similar recipe was with beef.  This is how I make this dish with chicken.   This recipe is Induction friendly and Primal diners who eat cheese can also enjoy this dish. It would not be suitable for Paleo followers.

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 INGREDIENTS: 

3 poblano peppers (mine weighed 2-2.5 oz. each)

12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces

2 T. olive oil

2 oz. onion, sliced

½ tsp. dried guajillo chile, seeded and chopped fine (optional)

¼ tsp. dried ancho chile powder (optional)

¼ tsp. chili powder  (use ½ tsp. if guajillo and ancho above are omitted)

¼ tsp. garlic powder

3/4 c. Ro-Tel tomatoes and green chiles, solids only

¼ c. cilantro, chopped

6 oz. Monterrey Jack cheese, grated

DIRECTIONS:   Preheat oven to 450º.  Roasting your peppers will make them milder and sweeter, so don’t bypass this step.  Cut tops off poblano peppers and remove seed cluster.  Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting.  Remove and cool.  Lower oven to 350º. Peel tough skin gently off the peppers.  While they are roasting, heat oil in non-stick skillet.  Saute onion until tender.  Add chicken and saute until meat is no longer pink.  Add all remaining ingredients except the cheese.  Simmer 3-4 minutes for flavors to meld together.  Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes (or use one larger casserole dish if you prefer).  Top the peppers in each serving dish with 1 spoon of the chicken filling.  Spread 1/3 of the cheese over the chicken filling in each dish. Place the remaining chicken filling evenly in the dish(es).  Top with the remaining cheese.  Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted.  Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).

NUTRITIONAL INFO:   Makes 3 servings, each contains:

547 calories

35 g  fat

7.70 g  carbs, 2.23 g  fiber, 5.47 g  NET CARBS

47.7 g  protein

1194 mg sodium

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17 comments on “Chicken Chile Relleno Casserole

  1. Made this recipe, very good. It will be one of my go to recipes! I’m am going to teach my daughter in law how to make it. She wants it! Thank you so much! Patti

    • I suspect pretty tasty, Amy! Give it a try. But I’m thinking sour cream would be a better taste, since that is traditionally used in Salsa verde dishes and yogurt is not (and yogurt will be more tart). :)

  2. I love chile relleno!! And they are alot of fuss. When in Mexico, i also learned how to make them with the dried poblano pepper. (Chile ancho) this gives such a different, smokey taste! You want to use the dried pepper that isnot so dry that it is stiff. You want a pepper that is freshly dried and pliable. You cut a slit in it and remove the seeds and stem. Then boil them so they become soft. (Maybe 5 minutes in boiling water) and i also mix sour cream in the sauce. It just makes it so tasty. The chile ancho gives a smokey flavor and the sour cream makes a richer, heartier sauce. I cant wait to make this casserole. Thanks for the idea. Then i dont have to stand there and fry each pepper!

    • WOW! Never thought to use them dried. I’d have to dry one myself, because what they sell int he stores here in Texas are way past “stiff”. LOL. I will try your dried/sour cream method sometime! Thanks. And I hope you like this simple-to-construct recipe. I just love poblanos any which-a-way, as we say in Texas. :)

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