Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 35 min. + standing
  • Makes
    8 servings

Ingredients

  • 2 tablespoons butter
  • 2 poblano peppers, seeded and coarsely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded pepper jack cheese
  • 2 cups coarsely shredded rotisserie chicken
  • 1 can (4 ounces) chopped green chiles
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix

Directions

  • 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
1 serving: 610 calories, 34g fat (16g saturated fat), 151mg cholesterol, 987mg sodium, 51g carbohydrate (16g sugars, 5g fiber), 27g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Jana
    Oct 9, 2020

    This recipe is just okay as written. I agree with others, especially that one package of cornbread mix is plenty. We also thought that the "sauce" was really cheese heavy. Next time I'll use half the cream cheese and a little more milk or maybe some chicken broth to lighten the "sauce", more veg...perhaps another can of green chiles and a can of corn, as someone else suggested, and definitely more chicken. Next time I'll bump up the smoked paprika and cumin too. All in all, I think of this dish as more of Mexican Chicken Pot Pie rather than as Chiles Rellenos. As such, it has great possibilities, and with a few tweaks, I will definitely make it again.

  • Linda
    Oct 3, 2020

    I used 1/2 recipe, but I still used 2 poblano and 4 oz. of the green chilies. Canned chicken breast was great option. I also used the suggestions and only used part of 1 box of Jiffy for the topping. The remainder made 6 muffins. Delicious!!

  • Corwin44
    Apr 15, 2020

    My family really enjoyed this recipe. I used 3 chicken breast in a Cajun rub that I baked. I did use one cup of milk and I baked in a 13x9 pan using only one box of cornbread. I served with salsa, sourcream, and sliced avocado. For those of you who thought this recipe is bland you can always add spices. Casseroles tend to be very versatile. I thought it tasted great with the spices as is.

  • Debglass11
    Feb 14, 2020

    We loved this! I doubled the recipe but kept the cream cheese and cornbread amounts the same. Added some extra sharp cheddar cheese along with the pepper jack. Great weeknight meal. We served it with a dollop of sour cream and some salsa on top. Will definitely keep this one handy and make again!

  • Sheridan
    Aug 27, 2019

    The taste was great, lots of nice flavor combinations going on in here. I agree with some other reviews that a 9x13 option would be preferable if you desire less of a cornbread layer on top. On the bottom though, I will definitely add corn for a good crunch, and perhaps more chicken to balance out the amount of dairy that’s in this recipe. It was certainly not dry for me but perhaps too creamy. Flavors were quite nice though.

  • UofAMizom
    Jul 25, 2019

    I didn't care for - too dry.

  • Valerie
    Jan 9, 2019

    Delicious. My whole family loved it. I listened to the comments and used one box of cornbread mix. Good call.

  • michnap
    Oct 22, 2018

    Too much corn bread and not enough flavor, for us anyway.

  • Shayjean
    Jun 17, 2018

    No comment left

  • LeChef2313
    Apr 17, 2017

    We loved this!!! I used 2 fresh chopped green chilis and cooked them with the peppers instead of the canned. Also the second time I made this I put it in a 9 x 13 dish. GREAT!!! Thanks for this recipe!!!