Baked Chicken Chili Relleno is a comforting dish featuring tender chicken nestled inside roasted chili peppers, all topped with melty cheese and baked to golden perfection. The combination of smoky roasted peppers and juicy chicken makes each bite full of flavor and just the right amount of spice.
I love how this dish brings a little twist to classic chili relleno by baking everything together instead of frying. It’s less messy but still plenty delicious, and I always feel good about serving it on busy weeknights. The cheese on top gets delightfully gooey, making it hard to wait until it cools down!
When I serve this, I like to add a side of rice or a fresh salad to balance out the warmth and creaminess of the dish. It’s also a hit with friends and family — they keep asking for the recipe because it tastes like a special treat but comes together so easily. Perfect for a cozy dinner that feels homemade and satisfying.
Key Ingredients & Substitutions
Poblano Peppers: These peppers give the dish a mild heat and smoky flavor. If you want it less spicy, use Anaheim peppers or even bell peppers. Roasting makes them soft and adds a nice charred taste.
Chicken: Cooked shredded chicken is perfect here. You can use rotisserie chicken or leftovers for convenience, which saves time without losing flavor.
Cheese: I like using a Mexican blend for meltiness and flavor, plus crumbly queso fresco for a fresh finish. If you can’t find queso fresco, feta is a good substitute.
Enchilada Sauce: Adds moisture and boosts flavor. If you don’t have this, you can use salsa or even canned tomato sauce mixed with chili powder.
How Can I Peel Poblano Peppers Easily After Roasting?
Peeling roasted poblanos can be tricky but here’s what helps me:
- After charring the peppers on all sides, place them in a sealed bag or cover with a towel to let them steam for about 10 minutes. This loosens the skin.
- Use your fingers or a paper towel to gently rub off the skin. Avoid rinsing them under water—it washes away flavor.
- Be patient and peel as much skin as you can; a little leftover skin won’t hurt the dish.
This step brings out the best texture and flavor in your peppers, making your baked rellenos deliciously tender.
Equipment You’ll Need
- Open flame or broiler – I recommend this for roasting peppers evenly and easily.
- Sealable plastic bag or kitchen towel – helps steam the peppers, making peeling easier.
- Baking dish – a 9×13-inch dish works well for baking the rellenos.
- Skillet – for sautéing onion, garlic, and mixing the chicken filling.
- Cooking spoon – makes stirring the ingredients simple and mess-free.
- Knife and cutting board – for prepping peppers and chopping cilantro and onion.
Flavor Variations & Add-Ins
- Use cooked shredded turkey instead of chicken for a different flavor and in leftovers.
- Add diced tomatoes or bell peppers to the chicken mixture to boost veggies.
- Mix in a little chopped spinach or cilantro into the filling for extra freshness.
- Top with sour cream or a drizzle of hot sauce before serving for extra flavor.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
- 4 large poblano peppers
- 2 cups cooked and shredded chicken breast
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- ½ cup crumbled queso fresco or feta cheese
- 1 cup enchilada sauce or red chili sauce
- ½ cup chopped fresh cilantro (plus extra for garnish)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
How Much Time Will You Need?
This dish takes about 15 minutes of prep work, 10 minutes for steaming and peeling the peppers, and about 25 minutes baking time. So, plan for around 50 minutes from start to finish to enjoy these delicious stuffed and baked peppers.
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat the oven to 375°F (190°C). Roast the poblano peppers over an open flame or under the broiler, turning frequently until the skin is charred and blistered all around. Place the peppers in a sealed plastic bag or cover with a towel for 10 minutes to steam. Then remove the skin gently, keeping the peppers whole with stems intact. Slice one side open and take out the seeds and membranes.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant (about 3-4 minutes). Add the shredded chicken along with cumin, chili powder, salt, and pepper. Stir well and cook for 2-3 minutes until everything is heated through. Remove from heat and stir in half of the chopped cilantro.
3. Assemble and Bake:
Spread a thin layer of enchilada or chili sauce in the bottom of a baking dish. Stuff each poblano pepper with the chicken mixture and lay them seam side down in the dish. Sprinkle the shredded Mexican blend cheese evenly over each one. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle queso fresco and remaining cilantro on top. Serve warm with extra sauce if you like!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the filling from becoming watery.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can roast and peel the peppers, prepare the filling, and stuff the peppers up to a day in advance. Store them covered in the fridge and bake right before serving for fresh, melty results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the cheese nice and melty.
What Can I Serve with Baked Chicken Chili Relleno?
This dish pairs excellently with Spanish rice, a fresh green salad, or black beans for a complete meal. Add a dollop of sour cream or guacamole on the side if you like!