Chicken Chile Relleno Casserole

We just love chiles rellenos, but I don’t like all the fuss of actually stuffing them and then frying them.  So I just layer the ingredients in a casserole dish.  It comes out just as delicious every time, plus no frying!  Tastes almost exactly the same, but it’s much less trouble for the cook.   Of course, to serve this to company, I would go to the trouble to stuff the peppers for plate presentation.  This Induction-friendly recipe has been extremely popular of Facebook when I was posting there regularly for Low Carbing Among Friends.  This dish is suitable for Primal diners who eat cheese occasionally. It would not be suitable for Paleo followers, however.


3 poblano peppers (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, chopped fine (optional)

¼ tsp. dried ancho chile powder (optional)

¼ tsp. chili powder  (use ½ tsp. if guajillo & ancho are unavailable)

¼ tsp. garlic powder

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

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.  Sauté onion until tender.  Add chicken and sauté 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 cals, 35g fat, 07.7g carbs, 2.23g fiber, 5.47g NET CARBS, 47.7g protein, 620 mg sodium


88 thoughts on “Chicken Chile Relleno Casserole

    1. Anything with cheese will have a high sodium content, so Mexican food, by definition will be high is sodium. I backed off sodium 30 yrs ago, so I have to use less and less with each passing year. I really don’t like salty foods. You can cut back on the cheese some to cut it down.

      1. I was thinking it was the cheese but that much in 6 ozs. seems like an awful lot. It does sound delicious!

    2. Actually, I just did a recheck on my sodium entry and it is wrong after all. 1 serving (1/3 recipe) has 620 mg sodium. I’ll go correct that on the screen right now. Thank you for pointing this error out to me, Kathy.

  1. Is that nutritional info accurate? I can’t see how 1/3 of the recipe could contain 35 grams of fat with 4 oz chicken, 2 oz cheese and 2 tsp oil.

    1. I’m not going to totally recalculate the recipe. I’m only willing to do that one time on but there are 51 grams in the 6 oz. cheese and 27 grams in the olive oil. That’s 78 grams of the fat. There are trace amounts of fat in other foods, too.

    2. Mary Summers, if you are on any kind of special diet you should always calculate the nutrients yourself instead of relying on what is posted. There are apps like My Fitness Pal and Calorie Counter that you can copy & paste a recipe into and get the nutritional info, so you know before you make it.

  2. This is one of my husband’s favorites… I’ve never had it before. This popped up in my Facebook feed today and I had some chicken to cook, so I took a chance. He loved it and wants to add it to our regular rotation. THANKS!

  3. I live on the east coast and couldn’t find poblano peppers in the produce aisle, but found some fire roasted ones in the frozen section. I’m sure it will be different but I would guess closer than bell pepper

    1. I live in the West and honestly have no knowledge of your grocery market. 🙂 That said, you could use other large, mild peppers. Anaheim or Pasilla peppers would work. Don’t know if those are available in the East or not. If all else fails, just use green bell pepper with a mild jalapeno added in the casserole layers for the real chile taste.

    1. I think you’ll like this one. In fact, most of my recipes are pretty darn simple to put together. I don’t like a lot of fuss in the kitchen. 🙂

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