Baked Chicken Chili Relleno is a comforting and flavorful dish that combines tender chicken with mild, roasted poblano peppers, all wrapped in a cheesy, golden crust. The peppers bring a gentle smoky heat, while the melted cheese adds a creamy, rich touch that makes each bite satisfying and delicious. It’s a great way to enjoy classic flavors baked into a warm, cozy meal.
I love making this dish when I want something hearty but not too heavy. The blend of chicken and peppers is just right, and baking it instead of frying gives it a lighter texture that still feels special. Plus, I find that letting it sit for a few minutes after baking lets all the flavors come together beautifully, which makes it even better the next day.
One of my favorite ways to serve Baked Chicken Chili Relleno is with a simple side of Spanish rice and a dollop of fresh salsa or guacamole. It makes the meal feel complete without any fuss. Whenever I bring this dish to a family dinner, everyone always asks for seconds — it’s just that good.
Key Ingredients & Substitutions
Poblano Peppers: These peppers add a mild smoky heat that’s perfect for this dish. If you can’t find poblanos, Anaheim or mild green bell peppers are a good substitute, though they’re less spicy.
Chicken: I use shredded cooked chicken breast for lean protein and easy stuffing. Rotisserie chicken works well too if you want a shortcut.
Cheese: Monterey Jack and cheddar both melt nicely and add flavor. You could swap cheddar for a mild mozzarella or use pepper jack for a bit more kick.
Enchilada Sauce: It adds moisture and flavor to the bake. You can use store-bought or homemade. For less spice, choose a mild version or use salsa verde instead.
How Do You Roast and Peel Poblano Peppers Without Tearing Them?
Roasting and peeling poblanos can be tricky, but here’s a simple way:
- Roast them on a baking sheet, turning to blacken all sides until the skins blister and char.
- Immediately place peppers in a bowl and cover with plastic wrap to steam for 10 minutes; this loosens the skin.
- Peel carefully with your fingers or a paper towel to avoid tearing the flesh.
- Make a slit and gently remove seeds without breaking the peppers apart.
Taking your time here makes stuffing easier and keeps the peppers intact for baking.
Equipment You’ll Need
- Baking sheet – I recommend lining it with foil for easy cleanup after roasting the peppers.
- Mixing bowls – Perfect for stirring the chicken and cheese mixture together.
- Skillet – For sautéing onions and garlic, which adds flavor to the filling.
- 9×13-inch baking dish – The ideal size to hold stuffed peppers and sauce comfortably.
- Cooking spoon or spatula – To mix ingredients and fill the peppers easily.
- Peeler or paper towels – For peeling roasted peppers without tearing the flesh.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or ground beef instead of chicken for different flavors.
- Add chopped cooked corn or black beans into the filling for extra texture and nutrients.
- Swap the cheeses: try queso fresco or Pepper Jack for a different cheesy note.
- Top with sliced avocado or a dollop of sour cream when serving for added creaminess and freshness.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
For the Peppers & Filling:
- 6 large poblano peppers
- 2 cups cooked shredded chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Cheese & Sauce:
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 cup red enchilada sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 20 minutes to roast the peppers, and about 25 minutes baking time. Altogether, plan for roughly 1 hour from start to finish, including the resting time after baking.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning them every 5 minutes or so until the skins are blistered and charred. Take the peppers out and put them in a bowl. Cover tightly with plastic wrap and let them steam for 10 minutes to loosen the skins. Then, carefully peel off the skins without tearing the peppers. Cut a slit down one side of each pepper and remove the seeds gently.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent—about 3-4 minutes. Add the garlic and cook for another minute until fragrant. In a large bowl, mix the cooked shredded chicken, sautéed onion and garlic, half of the Monterey Jack cheese, half of the cheddar cheese, cumin, chili powder, 1/4 cup chopped cilantro, salt, and pepper until well combined.
3. Stuff and Assemble:
Gently stuff each roasted pepper with the chicken and cheese filling. In a 9×13-inch baking dish, spread half of the enchilada sauce evenly on the bottom. Place the stuffed peppers seam side up in the dish, then pour the remaining enchilada sauce over them. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top.
4. Bake and Serve:
Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and golden brown. Remove from the oven and sprinkle the rest of the chopped cilantro on top. Let the dish rest for a few minutes before serving. Enjoy your delicious baked chicken chili relleno with your favorite side dishes like Mexican rice or a fresh salad!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and mixing. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing. This ensures even cooking and better texture.
Can I Make Baked Chicken Chili Relleno Ahead of Time?
Absolutely. Prepare and stuff the peppers, then cover and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can add a splash of enchilada sauce or water to keep them moist during reheating.
What Can I Serve with Baked Chicken Chili Relleno?
This dish goes wonderfully with Mexican rice, refried beans, or a fresh green salad. For a creamy contrast, try serving with guacamole or a dollop of sour cream on the side.