Name: Chicken Poblano Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooked shredded chicken; Roasted poblano peppers (peeled, seeded, and sliced); Cream cheese; Sour cream or Mexican crema; Salsa verde or green enchilada sauce; Shredded cheese (Monterey Jack, cheddar, or Mexican blend); Onion (chopped); Garlic (minced); Olive oil; Ground cumin; Salt and pepper; Fresh cilantro (optional, for garnish)

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Why You’ll Love This Recipe

This casserole combines the mild heat and smoky flavor of roasted poblanos with juicy chicken and a rich, cheesy sauce. It’s simple to prepare, can be made ahead, and bakes into a satisfying dish that’s great served with rice, tortillas, or a fresh salad. Plus, it’s versatile and easy to customize based on your spice preference or ingredient availability.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken
Roasted poblano peppers (peeled, seeded, and sliced)
Cream cheese
Sour cream or Mexican crema
Salsa verde or green enchilada sauce
Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
Onion (chopped)
Garlic (minced)
Olive oil
Ground cumin
Salt and pepper
Fresh cilantro (optional, for garnish)

Directions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
In a large bowl, combine shredded chicken, roasted poblano strips, sautéed onion and garlic, cream cheese, sour cream, salsa verde, cumin, salt, and pepper. Mix well until creamy and evenly combined.
Transfer the mixture to the prepared baking dish.
Sprinkle shredded cheese generously over the top.
Bake for 20-25 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
Garnish with chopped fresh cilantro before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Variations

Add black beans or corn for extra texture and flavor.
Substitute poblano peppers with roasted green chilies or jalapeños for more heat.
Use Greek yogurt instead of sour cream for a lighter option.
Top with sliced avocado or a dollop of guacamole when serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well — cover tightly and freeze for up to 2 months; thaw overnight before reheating.

FAQs

Can I use raw chicken?

Yes, cook and shred the chicken before mixing into the casserole.

How do I roast poblano peppers?

Roast over an open flame or under a broiler until charred, then place in a sealed container to steam. Peel off skins, remove seeds, and slice.

Can I make this casserole vegetarian?

Yes, substitute chicken with sautéed mushrooms, beans, or tofu.

Is this dish spicy?

Poblano peppers have mild heat; adjust spice by adding jalapeños or hot sauce.

Can I prepare this dish ahead of time?

Yes, assemble and refrigerate before baking.

What can I serve with Chicken Poblano Casserole?

Rice, tortillas, or a fresh green salad are great sides.

Can I use canned green chilies?

Yes, but roasted fresh poblanos provide better flavor and texture.

How do I keep the casserole creamy?

Ensure sufficient sour cream or crema and avoid overbaking.

Can I use shredded cheese blends?

Yes, Mexican cheese blends work well for flavor and meltability.

How long does it take to bake?

About 20-25 minutes at 350°F (175°C) until bubbly and golden.

Conclusion

Chicken Poblano Casserole is a deliciously creamy, smoky, and comforting dish that brings the flavors of Mexican cuisine to your table. Easy to prepare and customize, it’s perfect for weeknight dinners or entertaining guests. This casserole balances tender chicken, roasted poblanos, and cheesy goodness for a satisfying meal everyone will love.