When the days turn cooler and the craving for hearty, flavorful meals sets in, nothing hits the spot quite like a warm, cheesy casserole. Inspired by the classic Mexican dish, this Chili Relleno Casserole with Chicken Tenderloin brings together the rich, smoky flavor of roasted poblano peppers, tender chicken, and layers of melted cheese for an irresistible dish that’s perfect for family dinners or casual gatherings.

Why You’ll Love This Dish

Chili Relleno Casserole is a delightful twist on the traditional chili relleno, making it easier to prepare while still delivering the signature flavors. It boasts:

Roasted Poblano Peppers: Roasting brings out their natural smokiness, adding depth to the dish.
Succulent Chicken Tenderloin: Adds protein and pairs perfectly with the spices.
Creamy, Cheesy Layers: A combination of Monterey Jack and cheddar cheeses creates a luscious, bubbly topping.

Ingredients You’ll Need

To create this comforting meal, gather the following:

4 poblano peppers
1 tablespoon olive oil
1 pound chicken tenderloin, chopped
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup heavy cream
1 cup chicken broth
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped fresh cilantro (optional, for garnish)

Step-by-Step Instructions

Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until the skin is blistered and charred. Transfer the peppers to a covered bowl to steam for 10 minutes. Once cool, peel off the skin, remove the seeds, and chop the peppers.
Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chopped chicken tenderloin and cook for 5-7 minutes or until golden brown and cooked through.
Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion becomes translucent.
Season and Combine: Stir in the ground cumin, chili powder, and roasted poblano peppers. Let the mixture cook for an additional 2 minutes to allow the flavors to meld.
Create the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes to slightly thicken.
Assemble the Casserole: In a large baking dish, layer half of the chicken mixture, followed by half of the Monterey Jack cheese and half of the cheddar cheese. Repeat with the remaining chicken mixture and cheeses.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve: Allow the casserole to cool slightly before serving. Top with fresh cilantro for a burst of color and flavor if desired.

Tips for Success

Roasting the Peppers: For a quicker option, you can broil the peppers, but watch closely to prevent burning.
Make It Spicier: Add chopped jalapeños or a sprinkle of crushed red pepper flakes to the chicken mixture for extra heat.
Cheese Swap: Feel free to experiment with different cheeses such as Pepper Jack for added spice or Colby for a milder flavor.

This Chili Relleno Casserole with Chicken Tenderloin is sure to become a staple in your dinner rotation. The combination of bold flavors, tender chicken, and creamy cheese makes for a meal that’s not only satisfying but also unforgettable. Pair it with a simple green salad or rice for a complete, hearty dinner that your family will rave about!

Chili Relleno Casserole with Chicken Tenderloin

Author: Alice

Print Recipe

Description

Enjoy the comforting flavors of Chili Relleno in a delicious casserole form with tender chicken tenderloin. This dish features roasted poblano peppers, layers of creamy cheese, and succulent chicken, all topped with a golden, bubbly cheese crust. It’s the perfect meal to warm you up on a cozy evening and sure to be a family favorite.

Ingredients

– 4 poblano peppers
– 1 tablespoon olive oil
– 1 pound chicken tenderloin, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 cup heavy cream
– 1 cup chicken broth
– 2 cups shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skin is blistered and charred.
2. Remove the peppers from the oven and place them in a covered bowl to steam for 10 minutes. After steaming, peel off the charred skin, remove the seeds, and chop the peppers.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped chicken tenderloin and cook until golden brown and cooked through, about 5-7 minutes.
4. Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is translucent, about 3-4 minutes.
5. Stir in the cumin, chili powder, and roasted poblano peppers. Cook for an additional 2 minutes to blend the flavors.
6. Pour in the heavy cream and chicken broth, stirring until well combined. Simmer for 5 minutes to thicken the sauce slightly.
7. In a large baking dish, layer half of the chicken mixture, half of the Monterey Jack cheese, and half of the cheddar cheese. Repeat the layers with the remaining chicken mixture and cheeses.
8. Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh cilantro, if desired.

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