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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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 (the mild ones unless you like “hot”)

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

83 thoughts on “Chicken Chile Relleno Casserole

  1. Mary summers

    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. Karen Bowden

      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. Renee

    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. ASM

    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.

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