Baked Chicken Chili Relleno is a comforting twist on a classic Mexican favorite. Tender roasted chicken, roasted poblano peppers, gooey melted cheese, and a rich tomato sauce come together in this flavorful, satisfying dish. The baked peppers get soft and smoky, making every bite full of warmth and deliciousness.
I love making this when I want something cozy but not too heavy. It’s one of those meals that feels special but is surprisingly easy to prepare. I usually roast my own poblanos for that fresh, smoky flavor, and I find the melted cheese inside makes it absolutely irresistible. It’s always a hit with everyone around the table.
For serving, I like to pair it with simple sides like Spanish rice or a fresh green salad to balance the flavors. Adding a dollop of sour cream or a sprinkle of fresh cilantro really brightens it up. This dish brings a little fiesta to any weeknight dinner, and I find it’s perfect for sharing with friends or family because it just feels like a warm, welcome hug at the end of the day.
Key Ingredients & Substitutions
Poblano Peppers: Poblano peppers bring a mild heat and smoky flavor. If you can’t find poblanos, you can try Anaheim peppers. Just adjust for their slightly different heat level.
Chicken: I like using rotisserie chicken for ease and flavor, but leftover chicken or cooked shredded turkey work great here too.
Cheese: Monterey Jack melts beautifully and has a mild flavor. For alternatives, a Mexican cheese blend or even mozzarella work well. Queso fresco adds a nice creamy texture, but feta is a fine stand-in if needed.
Salsa/Enchilada Sauce: Use your favorite jarred salsa or homemade sauce. For less spice, pick a mild salsa. Tomato sauce with a pinch of chili powder works as a simpler option.
How Do You Roast and Peel Poblano Peppers Without Tearing Them?
Roasting and peeling poblanos can be tricky but is key for that smoky taste.
- Char the peppers over a low gas flame or under the broiler until skin is blackened on all sides.
- Immediately put the hot peppers in a bowl and cover tightly with plastic wrap or seal in a zip-top bag to steam for 10 minutes. This loosens the skin.
- Peel off the skin gently with your fingers or a paper towel, avoiding rinsing peppers as that washes away flavor.
- Cut a slit and remove seeds carefully so pepper stays whole for stuffing.
Taking your time with this step gives you tender, flavorful peppers that won’t fall apart in the oven.
Equipment You’ll Need
- Broiler or gas flame – I recommend this for roasting peppers evenly and quickly.
- Sealed bowl or zip-lock bag – helps peppers steam, making peeling easier.
- Sharp knife and cutting board – for cutting and deseeding the peppers safely.
- Mixing bowls – to combine the chicken filling easily.
- Baking dish – a 9×13-inch dish works well to hold and bake the stuffed peppers.
- Spoon or tongs – for stuffing the peppers gently without tearing.
- Oven mitts – always handy when handling hot peppers or baking dishes.
Flavor Variations & Add-Ins
- Swap cooked shredded turkey or beef for chicken for a different flavor twist.
- Add diced tomatoes or black beans into the filling for extra texture and richness.
- Mix in chopped cilantro or green onions to brighten the flavor and add freshness.
- Use pepper Jack or Colby-Jack cheese instead of Monterey Jack for a bit of extra spice and color.
How to Make Baked Chicken Chili Relleno
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large poblano peppers
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheese (Monterey Jack or Mexican blend works well)
- ½ cup crumbled queso fresco or feta cheese
- ½ cup chopped fresh spinach (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For Baking:
- 2 cups salsa or enchilada sauce (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
- Olive oil or cooking spray (for baking dish)
Time Needed:
This dish takes about 15 minutes to prepare, 10-15 minutes for roasting and peeling the peppers, and 20-25 minutes to bake. Overall, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Roast and Prepare the Peppers:
Start by roasting the poblano peppers. Hold each pepper over a gas flame or place them under a broiler, turning frequently until their skin blisters and chars. Transfer them into a sealed bowl or zip-top bag and let them steam for 10 minutes. This step helps loosen the skin. Then, peel off the charred skin gently, being careful not to tear the pepper. Cut a lengthwise slit and remove the seeds.
2. Make the Filling:
In a mixing bowl, combine the shredded chicken, shredded cheese, crumbled queso fresco, chopped spinach (if using), finely chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together well.
3. Stuff the Peppers and Prepare for Baking:
Lightly grease your baking dish with olive oil or cooking spray. Carefully stuff each roasted pepper with the chicken and cheese filling, pressing gently to fill. Arrange the stuffed peppers in the baking dish. Pour a thin layer of salsa or enchilada sauce on the bottom, then spoon more sauce over the stuffed peppers.
4. Bake and Serve:
Bake the assembled dish uncovered in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese inside is melted and bubbly, and the sauce is warmed through. Once done, remove from the oven, sprinkle fresh chopped cilantro over the top, and serve hot. Enjoy with sides like rice, beans, or a fresh salad!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen cooked chicken, but be sure to thaw it completely before mixing the filling. Thaw overnight in the fridge or use the microwave’s defrost setting for quicker thawing.
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, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Poblano Peppers?
If you can’t find poblanos, Anaheim peppers are a good alternative. They have a similar mild heat and flavor. You can also try bell peppers for a milder version, but the smoky flavor will be less pronounced.