Thanks so much to Sargento® for sponsoring this layered Chile Relleno casserole recipe. This is one of the best casseroles I’ve made lately, and I think you’ll love it too. Read on for the easy yet delicious recipe!
Ooh, you guys, I’m so excited to be doing the Sargento Chopped at Home Challenge! I’ve seen these contests before, but this is the first time I was invited to participate. I LOVE ingredient challenges. To be honest, they aren’t exactly a challenge as far as I’m concerned. When I have a list of ingredients I need to use in my recipe, it makes my job easier by giving me a starting point. For this challenge, I was asked to use Sargento cheese (obviously), chicken thighs, corn tortillas, and poblano peppers.
COMFORT FOOD: CHICKEN CHILE RELLENO CASSEROLE
With that list, I came up with an easy dessert! Just kidding. I made you a layered Mexican dinner! At first, I was going to make taquitos, but then I decided that was too obvious. I was a little stumped because poblanos and cheese sounded like Chile Relleno, but I didn’t know how to incorporate tortillas. After much thought, I decided to just use the chile Relleno flavor in the dish instead of actually stuffing the peppers. That also made the recipe way easier, and you know I’m all about easy.
OK, confession time. I haven’t actually eaten a chile Relleno before. I don’t know why exactly because peppers and cheese are two of my favorite things. Now that I can’t eat wheat, I would be afraid to order one in case the breading contained flour. If you are like me and don’t usually order this traditional Mexican treat, just make this simple casserole instead! It is loaded with all the flavor from the Mexican cheese and poblano peppers plus chicken and spices all in one pan.