Description
Chicken Poblano Casserole is a creamy, flavorful Mexican-inspired dish featuring shredded chicken baked with smoky roasted poblano peppers, a rich blend of cream cheese and salsa verde, and melted cheese on top. This comforting casserole is perfect for easy weeknight dinners, meal prep, or crowd-pleasing gatherings.
Ingredients
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Cooked shredded chicken
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Roasted poblano peppers (peeled, seeded, and sliced)
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Cream cheese
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Sour cream or Mexican crema
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Salsa verde or green enchilada sauce
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Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
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Onion (chopped)
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Garlic (minced)
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Olive oil
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Ground cumin
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Salt and pepper
- Fresh cilantro (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a baking dish.
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In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
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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.
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Transfer the mixture to the prepared baking dish.
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Sprinkle shredded cheese generously over the top.
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Bake for 20-25 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
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Garnish with chopped fresh cilantro before serving.
Notes
For extra texture, add black beans or corn.Substitute poblanos with roasted green chilies or jalapeños for more heat.Use Greek yogurt instead of sour cream for a lighter version.Serve topped with sliced avocado or guacamole for added creaminess.
