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. ThIs looks delicious! Do you think it can be frozen after baking? I’m thinking ahead for lunches.

      1. I made these tonight! Delicious! There weren’t any leftovers, because my dear hubby had seconds. Thanks for the recipe!

  2. Have never seen a Poblano pepper. Live in a rural area so are they called by any other name. I also cannot do hot. This sounds wonderful.

  3. Are you just spamming my site? Or are you always this socially rude? Did I anywhere state that this recipe was “authentic”? OF COURSE IT’S NOT AUTHENTIC! But the use of the word CASSEROLE pretty much precludes it being considered remotely anything like the traditional stuffed chile rellenos! It merely mimics the FLAVORS of that classic recipe.

    1. You can do so several ways: Click the Print Friendly button at the bottom of the recipes. Copy/Past them into a Windows Notepad or word processor and print them. Or you can simply do a File, Print out of your browser, specifying to print only page 1-2 or you’ll get all the reader comments printed as well. All 3 methods work just fine. If none of those methods work, I have no idea what the problem is, but printer settings/configuration at your end may be the issue.

    1. No, Carole. You can count on my recipes not being spicy hot, because I, too can’t handle the heat. My chile recipes are pretty nambi-pambi, downright mild, some tell me, compared to what most folks like. 🙂

      1. You may want to warn people that Ro-tel comes in a hot version and a mild one – and believe me the hot one is just that!

    1. Canned chiles taste nothing like Poblano peppers. I think they even use a totally different pepper in the canned variety. That said, that sub will probably taste OK and you might like your creation. But it will be very different in taste from this dish.

    2. I love chile Relleno! It is my benchmark when trying a new Mexican restaurant. n You certainly can use the canned peppers; it takes 2-3 large cans of Ortega whole peppers – note the diced. Peggy is right they are a different variety and taste different. But it can be done.

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