Layered Chicken Chile Relleno Casserole
This layered Mexican casserole is the definition of comfort food. Plus, it’s gluten free!
Servings Prep Time
6 20minutes
Cook Time
Servings Prep Time
6 20minutes
Cook Time
Layered Chicken Chile Relleno Casserole
  • 2teaspoons olive oil,
  • 1 medium onion,chopped
  • 1 large poblano pepper,cut into 2″ long strips
  • 1pound boneless, skinless chicken thighs,cut into bite-sized pieces
  • 1teaspoon chili powder,
  • 1/2teaspoon ground cumin,
  • 1/2teaspoon garlic powder,
  • 1/2teaspoon kosher salt,
  • 8ounces sour cream,(reduced fat is fine)
  • 8ounces green salsa,(I like Herdez brand)
  • 7 corn tortillas,cut in half
  • 8-12ounces Sargento 4 Cheese Mexican Blend,
  • green onions,sliced (optional)
  1. Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, chicken, chili powder, cumin, garlic powder, and salt. Stir and cook for approximately 8 minutes or until chicken is cooked through.
  2. While chicken cooks, preheat oven to 375 degrees F. Spray an 8 x 11″ baking dish with cooking spray. In a medium bowl, whisk together sour cream and salsa.
  3. Now you’re ready to assemble! Place a single layer of tortillas in the bottom of the prepared baking dish. Spread half of the chicken and peppers over the tortillas. Drizzle about a third of the sour cream mixture over the chicken, and then spread a handful of cheese over the sour cream.
  4. Repeat the layers in step three once more. Finally, arrange one more layer of tortillas on top. Spread the rest of the sour cream over the tortillas, and spread another handful of cheese over that.
  5. Cover casserole with foil, and bake in preheated oven for 30 minutes. Remove foil, increase heat to 400 degrees F, and bake an additional 5-10 minutes until top is brown and bubbly. (You can optionally spread a little more cheese over the top for this final baking step.)
  6. Allow to set for a few minutes before cutting and serving. Garnish with sliced green onions if desired.
Recipe Notes

If you don’t have an 8 x 11″ pan, you can use a 9 x 13″ pan. The casserole will just be a bit flatter.