Chicken chile relleno casserole

I sort of pride myself on my Mexican food culinary skills. Mexican food is not hard to master at all, and the best Mexican food sort of spreads out and all mixes together on the plate and is just a big, tasty mess. I think I’m just good at it because I grew up in Southern California so I was exposed to it more than people who grew up here in Pennsylvania. (There is only one Mexican food restaurant within the tri-state area that I can stand out here. and that is El Patron in Greensburg.)

With all that being said, this chicken chile relleno casserole is not real Mexican food. It’s some Americanized hybrid, but it’s still delicious.

Traditional chile relleno, which means “stuffed chiles,” includes whole, roasted poblano peppers stuffed with cream cheese or a ground pork mixture or rice and cooked in a mixture of eggs, cream and melted cheese.

This is not that. It’s all of the same ingredients all chopped up and thrown into a casserole dish. Easier, quicker and it tastes the same.

I made this recipe even easier by buying an already cooked rotisserie chicken from which I removed the skins and bones.

I chopped all that chicken up and put it in a bowl.

I added some jarred chopped green chiles.

And evaporated milk.

And a bit of flour.

And some eggs.

And salt.

And some shredded jack and sharp cheddar cheese.

I mixed the bowl up and poured it into a lightly greased 9-inch by 13-inch baking dish. Then I added some more cheese on top. Yup, it’s very cheesy.

I baked this for about 35 minutes at 350 degrees, and then just cut it into squares for serving. Easy peasy.

CHICKEN CHILE RELLENO CASSEROLE:
1 cooked rotisserie chicken, skin and bones removed, chopped
1 7.5-ounce can chopped green chiles
1 13-ounce can evaporated milk
1 pound sharp cheddar cheese, shredded, divided in half
1/2 pound jack cheese, shredded, divided in half
2 tablespoons flour
4 eggs
2 teaspoons salt

Preheat oven at 350 degrees. Combine half the cheeses and the rest of the ingredients in a large bowl.  Pour into a 9-inch by 13-inch baking dish. Top with the remaining cheese. Bake for 35 minutes or until cooked through.

Printable recipe here.

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Comments

  1. Thanks for the recipe! I am in the habit of cooking two whole chickens a week so we have chicken for sandwiches, soup (I boil up the carcass), casseroles and curries, This will be a new recipe for me to try! I just got several packages of frozen green chiles from a friend in New Mexico, so I know it will be wonderful!

    I like your blog! Come by and visit me at Home In Douglas!

  2. I have tried and failed to find the canned chiles in my area grocery stores. As I look at the pictures, I’m still not sure if it would be the “chiles en vinagre” that we use, or if it’s just cooked poblano peppers. Any advice will help! This sounds yummy!

    • Jewels Phraner says:

      Hi Deborah,

      Chiles en vinagre are typically pickled jalapenos. Canned green chiles are typically Anaheim peppers, which I usually find in the Hispanic section of the grocery store. Anaheim peppers are much milder than jalapenos.

      I think you could use fresh Anaheim peppers, “Big Jim” peppers or poblanos. If you plan on using any of the fresh peppers, they should be cooked first in one of two ways.

      You can roast them in the oven until they are charred. Let them steam cool in a plastic bag after cooking and then peel off the skin.

      The other way is to chop them up (without peeling off the skin), saute them in some olive oil in the skillet until tender, then add to the chicken.

      Hope that helps! Let me know how it works out!

      Jewels

  3. Would it work with fire-roasted Hatch green chilies?

  4. I just made this for dinner last night and I’m eating it for breakfast. My husband and I like it..he said it was more like a side dish in his opinion. I said there isn’t meat in side dishes. (in my world). Have you ever beefed this up and added a rice or hash brown layer? It would change the dish somewhat, but I think I’ll experiment next time…and there will be a next time! So good!

    • Jewels Phraner says:

      Hi April,

      I’m glad you and your husband liked it! I have never added any filler to it, but it might be good with a layer of Spanish rice. I’ve seen some recipes include white bread or tortillas as a “crust.” Let me know how you experiment with it, and thanks for reading!!

  5. Does this need to be covered?

Trackbacks

  1. […] asked A.J. what he wanted me to fix for dinner for Valentine’s Day, and he said chicken chile relleno casserole, cilantro and cranberry rice, black beans and guacamole. Done and […]

  2. […] month, Michou and I prepared a Mexican fiesta for her family which included chicken chile relleno casserole, homemade guacamole and salsa with (store-bought) tortilla chips and a roasted corn and mango black […]

  3. […] favorites during the month of November included chicken chile relleno casserole, Texas Toast and sausage stuffins (a great Thanksgiving option), angel hair pasta with a sherry […]

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