Layered Chicken Chile Relleno Casserole

This is a really good casserole dish, easy, flavorful, and the whole family loved it.  We’ll be having it again.  It’s from the Weary Chef web site, I really like Andi’s blog.

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 large poblano chile, diced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 8 ounces sour cream, (low fat)
  • 8 ounces green salsa, we used Trader Joe’s Salsa Verde
  • 8 corn tortillas, cut in half
  • 8 ounces cheddar cheese
  • green onions, sliced thin for garnish

Heat oil in a large skillet over medium-high heat.  Add the onion, poblano, chicken, spices and salt.  Cook about 10 minutes or until the chicken is cooked through.

Prehead oven to 375 degrees and spray a 9×13 pan with cooking spray.

Stir together the sour cream and salsa

Layer 1/3 of the tortilla pieces in the bottom of the dish. Spread about 1/2 of the chicken mixture over the tortillas.  Spread about 1/3 of the salsa mixture over the chicken. Then spread about 1/3 of the cheese over the salsa mix.

Repeat the layers in the previous step, then make one more layer of tortillas over the top.  Spread the rest of the salsa mix over them and sprinkle with the remaining cheese.

Cover with foil and back in the preheated 375 degree oven for 30 minutes.  Remove foil, raise heat to 400 and bake an additional 10 minutes.

Let rest for 10 minutes, sprinkle with the green onions and serve.  Serves 4-6.



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