Chile Rellenos Casserole

5 from 1 vote

Chile rellenos casserole is a take on the classic Tex-Mex favorite, made in casserole form. Protein packed chicken, velvety cream cheese and sautéed poblano peppers are combined with seasonings, then topped with a cornbread crust.

Prep Time30

Cook Time45

Rest time10

Total Time1 25

Course: Main Dish Recipes

Cuisine: Mexican

Keyword: chile rellenos caserole

Servings: servings

Calories: 328kcal

Author: Deanne Frieders

Ingredients

2 Tablespoons butter
4 large poblano peppers seeded and cut into ½ inch strips
3 Tablespoons all-purpose flour
1 cup milk divided
1 8 ounce package cream cheese
½ teaspoon cumin
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded chicken cooked
3 cups Monterey Jack cheese shredded
4 large eggs divided
1 package 8 ½ ounce each cornbread mix

Instructions

Heat the oven to 350°F. Spray a 9x13 inch casserole dish with cooking spray and set aside.
In a large saute pan, melt the butter and add the chilis. Cook for 4 to 5 minutes until softened. Make a hole in the middle of the chilis and stir in the flour with the butter.
2 Tablespoons butter, 4 large poblano peppers, 3 Tablespoons all-purpose flour
Whisk in ⅔ cup milk (not all of the milk), then add the cream cheese, cumin, salt and pepper and stir until melted and combined. Simmer the sauce for 3-5 minutes until thickened.
1 cup milk, 1 8 ounce package cream cheese, ½ teaspoon cumin, 1 teaspoon salt, ½ teaspoon ground black pepper
Remove from heat.
Stir in the chicken and 2 cups cheese (not all of it, but if you dumped it all in you're still okay).
Beat 3 of the eggs and add to the chicken mixture. Set aside the remaining egg for the cornbread topping.
2 cups shredded chicken, 3 cups Monterey Jack cheese, 4 large eggs
Spread the creamy mixture evenly in the pan. Sprinkle the remaining cheese evenly over the base..
In a separate bowl, combine the cornbread mix, remaining egg and ⅓ cup milk. Spoon evenly over the cheese.
1 package
Bake for 45 minutes until the top has puffed and is lightly browned. The eggs should be set.
Remove and allow to set for 5 minutes before slicing.

Notes

Serving suggestion: This is delicious served with sour cream and chopped cilantro.

To make ahead of time:

Prepare the casserole as directed, cover it with plastic wrap, and store it in the refrigerator. When you're ready to bake it, simply remove the plastic wrap and bake it as directed in the recipe.

It's a great make-ahead dish for busy weeknights or entertaining!

*Nutrition information is calculated using full fat cream cheese.

Nutrition