This Chiles Rellenos Casserole elevates traditional flavors with the addition of tender chicken seasoned with roasted hatch peppers and chile verde spices. Roasted poblanos are layered with Oaxaca cheese, a creamy egg mixture, and a rich, smoky tomato-chile sauce. Perfect for a family meal or festive occasion, this casserole is a bold and comforting disIngredients

For the Chicken

• 1 1/2 pounds chicken (breast or thigh)
• 1 Jalapeño or Serrano pepper
• 2 garlic cloves, minced
• 1/2 onion, sliced
• 1 Kinders Chile Verde seasoning pack
• 2 roasted hatch peppers, peeled and chopped
• 1 Roma tomato, diced

For the Casserole

• 6–8 roasted poblano peppers, peeled and deseeded
• 6 eggs, room temperature
• 1/4 cup heavy cream
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces Oaxaca cheese, shredded

For the Sauce

• 4 Roma tomatoes
• 5 chile puya
• 2 chile moritas
• 1/8 onion
• 1 garlic clove
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• Salt to taste

Procedure

Cook the Cnicken Filling

1. 1. In a large skillet, sauté the minced garlic, onion, and diced jalapeño (or Serrano) in a tablespoon of oil over medium heat until fragrant.
2. Add the chicken, Kinders Chile Verde seasoning, roasted hatch peppers, and Roma tomato. Cook until the chicken is fully cooked and tender, about 15–20 minutes.
3. Shred the chicken and mix it back into the skillet with the seasonings. Adjust salt to taste. Set aside.

Prepare the Sauce

1. Heat a dry skillet over medium heat. Toast the chile puya and chile moritas for 15–30 seconds per side, just until fragrant. Set aside.
2. Boil the Roma tomatoes with the toasted chiles in a pot of water for 5–7 minutes, or until the tomatoes are soft.
3. Blend the softened chiles, tomatoes, onion, garlic, oregano, black pepper, cumin, and a pinch of salt with about 1/2 cup of the boiling water until smooth.
4. Heat 1 tablespoon of oil in a skillet over medium heat. Pour in the blended sauce and simmer for 5–7 minutes. Adjust salt to taste. Set aside.

Prepare the Casserole Base

1. Preheat your oven to 375°F (190°C) and grease a medium casserole dish.
2. Arrange the roasted poblano peppers in a single layer at the bottom of the dish.

Make the Egg Mixture

1. In a mixing bowl, whisk the eggs, heavy cream, all-purpose flour, baking powder, salt, and black pepper until smooth and slightly frothy.

Assemble the Casserole

1. Fill each roasted poblano with a portion of the shredded chicken mixture and a bit of shredded Oaxaca cheese.
2. Lay the stuffed poblanos in the casserole dish.
3. Pour the egg mixture evenly over the stuffed poblanos, ensuring coverage.
4. Sprinkle the remaining Oaxaca cheese over the top.

Bake the Casserole

1. Place the casserole in the oven and bake for 25–30 minutes, or until the eggs are set and the cheese is melted and golden.

Finish with the Sauce

1. Once the casserole is baked, let it cool for 5 minutes.
2. Pour the warm tomato-chile sauce evenly over the top, allowing it to seep into the casserole.

Serving Suggestions

• Garnish with chopped cilantro, crumbled queso fresco, or a dollop of crema.
• Serve with Mexican rice, refried beans, or a fresh salad for a complete meal.

Description

This Chiles Rellenos Casserole is a stunning blend of smoky, creamy, and spicy flavors. The roasted poblanos are stuffed with seasoned chicken and Oaxaca cheese, baked in a fluffy egg mixture, and topped with a rich, smoky tomato-chile sauce. It’s a comforting yet sophisticated dish that brings together the essence of traditional Mexican cuisine with a modern twist. Perfect for entertaining or a hearty weeknight meal!