Baked Chicken Chili Relleno is a cozy, satisfying dish that brings together tender chicken, roasted chili peppers, and melted cheese all baked to golden perfection. This meal is a tasty twist on the classic chili relleno, where you get the warmth of chicken combined with the slight kick and sweet smokiness of roasted chiles. The melted cheese inside adds that gooey, comforting texture that I always look forward to.
I love making this recipe when I want something that feels special but isn’t fussy. The best part is how everything bakes together, letting the flavors meld while keeping the chicken juicy and the chiles soft but still holding their shape. I usually prepare a simple side of rice or a fresh salad to balance out the dish, but you can really enjoy it on its own too. It’s a perfect weeknight dinner that feels like a treat without being complicated.
One tip I always follow is roasting the chiles myself if I have the time—it adds a smoky flavor that makes a big difference. If you’re feeling adventurous, a little extra spice in the filling or a drizzle of your favorite salsa on top can really brighten things up. This baked chicken chili relleno reminds me of family dinners where everyone gathers around, sharing stories and seconds because the dish is just too good to pass up!
Key Ingredients & Substitutions
Poblano Peppers: These are mild and add a nice smoky flavor. If you want less heat, use Anaheim peppers. For a spicier dish, try pasilla or even poblano with some jalapeño mixed in.
Chicken: I use cooked shredded chicken breast for a lean option. Rotisserie chicken works great if you want to save time. For a vegetarian version, swap chicken for cooked beans or crumbled tofu.
Cheese: A blend of cheddar and Monterey Jack melts beautifully and adds flavor. Mozzarella on top gives that golden, bubbly finish. If you’re dairy-free, try vegan cheese or nutritional yeast.
Enchilada or Tomato Sauce: This sauce keeps the peppers moist and adds tanginess. Use your favorite store-bought sauce or homemade for the freshest taste. Salsa verde is a nice twist if you prefer a green chili flavor.
How Do You Roast Poblanos Perfectly for This Dish?
Roasting poblanos well is key for soft, flavorful peppers without bitterness. Here’s how I do it:
- Hold peppers with tongs over a gas flame or place under the broiler, turning often for even charring.
- Once blackened all over, place them in a sealed plastic bag or covered bowl for 10 minutes – this steams the peppers and loosens the skins.
- Peel off the charred skin gently but keep the pepper intact. Avoid rinsing with water to keep flavor and texture.
- Make a slit on one side and carefully remove seeds to mellow the heat but keep the pepper whole for stuffing.
Taking your time with roasting adds smoky depth that lifts the whole dish.
Equipment You’ll Need
- Gas stove or broiler – I use this to char the poblanos for authentic smoky flavor.
- Tongs – helpful for turning peppers without burning your fingers.
- Sealable plastic bag or bowl with a lid – to steam the peppers after roasting, making peeling easier.
- Sharp knife – essential for making a slit in the peppers and removing seeds cleanly.
- Cooking skillet – I prefer a non-stick skillet to sauté the onion and garlic efficiently.
- Baking dish – a 9×13 inch works well for holding and baking the stuffed peppers.
- Grater or cheese shredder – for quickly shredding cheese evenly over the peppers.
Flavor Variations & Add-Ins
- Use cooked ground beef or turkey instead of chicken for a different protein flavor.
- Add chopped cilantro or green onion into the chicken mixture for extra freshness.
- Spice things up with a dash of cayenne pepper or hot sauce mixed into the sauce or filling.
- Top with sliced avocado or a dollop of sour cream before serving for creamy contrast.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
For the Peppers and Filling:
- 6 large poblano peppers
- 2 cups cooked chicken breast, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Cheese and Sauce:
- 1 ½ cups shredded cheese (cheddar and/or Monterey Jack)
- 1 cup shredded mozzarella cheese (for topping)
- 2 cups red enchilada or tomato sauce
For Garnish:
- 1 jalapeño, thinly sliced
- Fresh cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep, including roasting and peeling the peppers. Baking time is 20-25 minutes. Altogether, expect about 40-45 minutes from start to serving.
Step-by-Step Instructions:
1. Roast and Prepare the Poblano Peppers:
First, preheat your oven to 375°F (190°C) and lightly grease a baking dish. Roast the poblano peppers over a gas burner or under the broiler until their skins are charred and blistered. Then place them in a sealed plastic bag or cover with a bowl to steam for 10 minutes. After steaming, carefully peel off the skins, keep the peppers whole, and make a slit down one side of each to remove the seeds.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Stir in the shredded chicken and heat through, then remove from heat.
3. Assemble the Peppers:
Stuff each peeled poblano pepper with the chicken mixture. Arrange the stuffed peppers in the prepared baking dish. Sprinkle shredded cheddar or Monterey Jack cheese over each pepper.
4. Add Sauce and Cheese, Then Bake:
Pour the red enchilada or tomato sauce evenly over and around the stuffed peppers. Top each pepper with shredded mozzarella cheese. Bake in the oven uncovered for 20-25 minutes, until the cheese is melted, bubbly, and the peppers are tender.
5. Finish and Serve:
Remove the baking dish from the oven and let the peppers rest for a few minutes. Garnish with sliced jalapeño and chopped fresh cilantro. Serve warm, spooning extra sauce over the plate if desired.
Enjoy your delicious Baked Chicken Chili Relleno!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the filling moist and flavorful.
Can I Substitute Other Peppers for Poblanos?
Absolutely! Anaheim peppers are milder and work well, while bell peppers are a less spicy, sweeter option. Just remember that the smoky flavor from roasting poblanos is unique, so roasting the substitute peppers enhances the taste.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of sauce if needed to keep it moist.
Can I Prepare This Recipe Ahead of Time?
For sure! You can do the roasting, filling prep, and assembly a day ahead. Keep the assembled dish covered in the fridge and bake it fresh when ready. This saves time and keeps the dish tasting great.