Let’s talk about transforming classic chili rellenos into the ultimate weeknight casserole that’ll have your family begging for seconds! Last weekend’s kitchen experiment turned into this glorious layered masterpiece that combines tender chicken, roasted poblano peppers, and enough cheese to make a dairy farmer proud. Looking for a dish that delivers restaurant-quality flavors with casserole simplicity? You’ve found it!
Why This Recipe Works
- The combination of roasted poblano peppers and mild green chilies creates a perfect balance of smoky depth and gentle heat that won’t overwhelm sensitive palates
- Layering the ingredients rather than mixing everything together ensures every bite contains the perfect ratio of chicken, cheese, and pepper goodness
- Using both Monterey Jack and sharp cheddar cheeses provides a fantastic melt factor while delivering complex flavor notes that elevate the entire dish
- The egg and milk mixture poured over the top creates a light, soufflé-like texture that makes this casserole feel fancy while remaining incredibly easy to prepare
- Baking uncovered allows the top to develop a beautiful golden-brown crust while keeping the interior moist and perfectly cooked through
Ingredients
- 4 large poblano peppers, roasted, peeled, and sliced into strips
- 2 cups cooked chicken breast, shredded (about 2 medium breasts)
- 1 can (4 ounces) diced green chilies, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- Cooking spray or butter for greasing
Equipment Needed
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and chef’s knife
- Baking sheet
- Oven mitts
- Aluminum foil (optional)
Instructions
Prepare the Peppers and Chicken
Preheat your oven to 400°F and line a baking sheet with aluminum foil. Place the whole poblano peppers on the sheet and roast for 20-25 minutes, turning halfway through, until the skins are blistered and blackened in spots. Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes – this steam bath makes peeling effortless. While the peppers steam, shred your cooked chicken breast using two forks or your hands. Once the peppers are cool enough to handle, peel off the skins, remove the stems and seeds, and slice into 1/2-inch strips. The roasting process transforms the poblanos from crisp and vegetal to smoky and tender, which is absolutely essential for authentic chili relleno flavor.
Layer the Casserole Base
Reduce your oven temperature to 350°F and generously grease your 9×13 inch baking dish with cooking spray or butter. Create your first layer by arranging half of the roasted poblano strips evenly across the bottom of the dish. Sprinkle the shredded chicken evenly over the peppers, followed by the drained diced green chilies. Now for the cheesy goodness – distribute 1 1/2 cups of the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the chicken layer. The layering technique here is crucial because it ensures every serving gets perfect distribution of all components rather than ending up with cheese-heavy or chicken-light sections.
Create the Egg Mixture
In a medium mixing bowl, whisk together the 4 large eggs until they’re light and frothy – this should take about 2 minutes of vigorous whisking. Gradually add the 1 cup of whole milk while continuing to whisk, then sprinkle in the 1/2 cup flour, 1 teaspoon baking powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Whisk continuously until the mixture is completely smooth with no flour lumps visible. The baking powder in this mixture is your secret weapon – it creates a light, airy texture that makes this casserole feel sophisticated despite its humble ingredients.
Assemble and Bake
Slowly pour the egg mixture over the layered ingredients in your baking dish, making sure to cover the entire surface evenly. Use a spatula to gently press down on the layers to help the liquid penetrate throughout the casserole. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese over the top, followed by the chopped fresh cilantro. Place the dish in the preheated 350°F oven and bake uncovered for 40-45 minutes. You’ll know it’s done when the edges are golden brown, the center is set (no jiggle when you shake the dish), and a knife inserted near the center comes out clean.
Rest and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes before serving – this waiting period is non-negotiable! The resting time allows the eggs to fully set and makes slicing much cleaner. While it rests, the residual heat continues to cook the interior gently, and the cheese layers firm up slightly for perfect serving texture. Cut into 8 generous portions using a sharp knife, wiping the blade between cuts for neat squares. Serve warm with your favorite toppings like sour cream, diced tomatoes, or avocado slices. The contrast between the crispy top crust and the tender, cheesy interior is nothing short of magical.
Tips and Tricks
If you’re short on time, you can use canned whole green chilies instead of roasting fresh poblanos, though the flavor won’t be quite as deep and smoky. Look for 7-ounce cans of whole green chilies, drain them well, and slice into strips. For the chicken, a rotisserie chicken works beautifully here – you’ll need about 2 cups of shredded meat. When shredding chicken, do it while it’s still warm for the easiest texture. If using freshly cooked chicken, bake or poach breasts with a little chicken broth rather than boiling, which can make the meat watery. For cheese shredding, always buy blocks and shred yourself – pre-shredded cheese contains anti-caking agents that affect melting quality. If you want extra insurance against sticking, you can line your baking dish with parchment paper before greasing, leaving an overhang on two sides for easy removal. For make-ahead convenience, you can assemble the entire casserole up to the point of adding the egg mixture, cover tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for 30 minutes before adding the egg mixture and proceeding with baking. The baking time might need an extra 5-10 minutes if starting from cold. Leftovers reheat beautifully in a 350°F oven for 15-20 minutes or in the microwave at 50% power for 2-3 minutes. For freezing, bake completely, cool entirely, portion, and freeze in airtight containers for up to 3 months. Reheat from frozen in a 350°F oven for 25-30 minutes covered with foil. If your casserole is browning too quickly but the center isn’t set, tent loosely with foil for the remaining baking time. For extra flavor, you can add a layer of cooked Mexican chorizo between the chicken and cheese layers. If you prefer spicier food, add a diced jalapeño to the pepper layer or use pepper Jack cheese instead of Monterey Jack. For a richer texture, substitute half the milk with heavy cream. Always let your eggs come to room temperature before making the mixture – cold eggs don’t incorporate as well and can make the final texture denser.
Recipe Variations
- Vegetarian Version: Omit the chicken and add 2 cups of black beans (drained and rinsed) plus 1 cup of corn kernels. You might want to add an extra egg to the mixture to help bind the additional vegetables. The beans provide great protein and texture while keeping it meat-free.
- Beef or Pork Alternative: Replace the chicken with 2 cups of cooked ground beef or shredded pork. If using ground beef, brown it with 1 teaspoon of chili powder and drain excess fat. Shredded pork shoulder cooked with Mexican spices works exceptionally well here.
- Low-Carb Option: Substitute the flour with 1/4 cup of almond flour and increase the eggs to 5. The texture will be slightly denser but still delicious. You can also add an extra 1/2 cup of cheese to help with binding.
- Breakfast Style: Add 1 cup of cooked breakfast sausage crumbles and substitute 1 cup of the cheese with pepper Jack. Serve with salsa and sour cream for a fantastic brunch option that’ll impress guests.
- Extra Cheesy Version: Increase the total cheese to 4 cups by adding 1 cup of queso fresco or cotija cheese sprinkled on top during the last 10 minutes of baking. The salty, crumbly cheese adds wonderful texture contrast.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to the point of adding the egg mixture, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before adding the egg mixture and proceeding with the recipe. The baking time might need an extra 5-10 minutes since you’re starting with a cold dish. This make-ahead option makes it perfect for holiday mornings or busy weeknights when you want dinner ready with minimal effort.
What’s the best way to roast and peel poblano peppers?
The easiest method is to place whole peppers directly on a baking sheet under your oven’s broiler for 5-7 minutes per side, turning until all sides are blistered and blackened. Alternatively, you can roast them over an open gas flame using tongs. Immediately transfer the charred peppers to a bowl and cover with plastic wrap – the steam loosens the skins. After 10 minutes, the skins should slip off easily under running water. Don’t worry about removing every bit of blackened skin; those charred bits add wonderful smoky flavor.
Can I use canned peppers instead of fresh poblano peppers?
Yes, you can substitute with two 7-ounce cans of whole green chilies, drained and sliced into strips. While the flavor won’t be as complex and smoky as freshly roasted poblanos, it’s a perfectly acceptable time-saver. If using canned, you might want to add 1/2 teaspoon of smoked paprika to the egg mixture to compensate for the missing smokiness. The texture will be slightly different but still delicious for a quick weeknight version.
How do I know when the casserole is fully cooked?
The casserole is done when the edges are golden brown and pulling away from the sides of the dish, the center appears set without any liquid jiggle when you gently shake the dish, and a knife inserted into the center comes out clean. The internal temperature should reach 160°F on an instant-read thermometer. If the top is browning too quickly before the center is set, loosely tent with aluminum foil for the remaining baking time.
Can I freeze leftovers?
Yes, this casserole freezes beautifully! Cool completely after baking, then cut into portions and wrap individually in plastic wrap followed by aluminum foil. Alternatively, place portions in airtight containers. Freeze for up to 3 months. To reheat, bake frozen portions at 350°F for 25-30 minutes if wrapped in foil, or microwave at 50% power for 3-4 minutes if you’re in a hurry. The texture might be slightly softer after freezing but still delicious.
Summary
This chicken chili relleno casserole combines roasted poblano peppers, tender chicken, and melted cheese in a light egg batter for the ultimate comfort food. Easy to make ahead and perfect for feeding a crowd with minimal effort.
