Best 6 Chicken Chile Relleno Casserole Recipes
Chicken Chile Relleno Casserole is a flavorful and hearty dish that combines the classic flavors of Mexican cuisine with the convenience of a casserole. It features tender and juicy chicken, roasted poblano peppers stuffed with a savory mixture of cheese, spices, and vegetables, all smothered in a rich and flavorful sauce. Whether you're looking for a delicious weeknight meal or a special dish for a gathering, this casserole is sure to impress.
Here are our top 6 tried and tested recipes!
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
CHILE RELLANO CASSEROLE
This Chile Relleno Casserole has everything you love about chile rellenos baked into one easy casserole. Enjoy your favorite mexican flavors of chile peppers, chicken, and cheese in this easy to make dinner.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F.
- Place the chicken breast flat in a casserole dish. Season the chicken with the garlic, cumin, salt, and pepper.
- In a small bowl, mix the cream cheese and half of the monterey jack cheese then spread it evenly over the chicken. Top with the poblano pepper strips and then bake, uncovered, for 30 minutes. Then top with the remaining jack cheese and return to oven for an additional 10-15 minutes or until the chicken is cooked through (165˚F internal temp)
- Garnish with cilantro and serve hot. Enjoy!
Nutrition Facts : ServingSize 4 oz chicken 1/2 cup topping, Calories 322 kcal, Carbohydrate 5 g, Protein 30 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 117 mg, Sodium 540 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)
Provided by Tricia33
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
CHICKEN CHILI RELLANO CASSEROLE
This is some wonderful, creamy chicken goodness right here! It is a great go-to slow cooker dish. Creamy Italian Crock Pot Chicken
Provided by Nathaniel Lutz
Categories Casseroles
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
- Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g
Tips:
- For a spicier casserole, use poblano or jalapeño peppers instead of bell peppers.
- If you don't have a blender, you can finely chop the peppers and onion in a food processor.
- Be sure to cook the chicken until it is cooked through before adding it to the casserole.
- If you are using a 9x13 inch baking dish, you may need to double the recipe.
- Top the casserole with your favorite cheese before baking. Cheddar, Monterey Jack, or queso Oaxaca are all good choices.
- Serve the casserole with a side of rice, beans, or salad.
Conclusion:
Chicken Chile Relleno Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The casserole is made with a creamy sauce, tender chicken, and roasted peppers. It is then topped with cheese and baked until bubbly. This dish is sure to be a hit with your family and friends.
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