Baked Chili Rellenos are a comforting, flavor-packed dish featuring roasted poblano peppers stuffed with tender shredded chicken and melted cheese, all baked in a rich enchilada sauce. This easy oven version skips the traditional frying, making it lighter, simpler, and perfect for a weeknight dinner.
Why You’ll Love This Recipe
This baked version of chili rellenos is incredibly easy to prepare and doesn’t require deep frying. The roasted poblano peppers bring a mild heat and smoky flavor that pairs beautifully with the seasoned chicken and melted cheeses. It’s a satisfying, protein-rich meal that feels indulgent yet is simple enough for busy days. You can also prepare it ahead of time, making it perfect for family dinners or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large poblano peppers
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup enchilada sauce
4 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for roasting peppers)
Directions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet. Lightly brush them with vegetable oil and roast for 15–20 minutes, turning once, until the skins are blistered.
Remove the peppers from the oven and place them in a bowl. Cover tightly with plastic wrap or a plate and let them steam for 10 minutes. This makes peeling easier.
Gently peel off the skins. Cut a small slit down one side of each pepper and carefully remove the seeds while keeping the peppers intact.
Reduce oven temperature to 375°F (190°C).
In a bowl, combine the shredded chicken with half of the Monterey Jack cheese and half of the cheddar cheese. Mix well.
Stuff each poblano pepper with the chicken and cheese mixture and place them seam-side up in a lightly greased baking dish.
In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
Pour the egg mixture evenly over the stuffed peppers.
Spoon the enchilada sauce over the top, then sprinkle the remaining Monterey Jack and cheddar cheese evenly over everything.
Bake for 25–30 minutes, or until the eggs are set and the cheese is melted and bubbly.
Let cool for 5 minutes before serving.
Servings and timing
Servings: 4 servings
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: About 1 hour 10 minutes
Variations
For a spicier version, add diced jalapeños to the chicken mixture or use a spicier enchilada sauce.
You can swap the chicken for shredded beef or turkey for a different flavor profile.
Add cooked rice or black beans to the filling for a heartier dish.
For a vegetarian option, replace the chicken with sautéed mushrooms, spinach, and corn.
Pepper Jack cheese can be used instead of Monterey Jack for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place portions in an oven-safe dish and warm at 350°F (175°C) for 15–20 minutes until heated through. You can also microwave individual servings for 2–3 minutes, though the oven helps maintain better texture.
This dish can be frozen after baking. Allow it to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes. You can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if starting cold.
Are poblano peppers very spicy?
Poblano peppers are generally mild with a gentle heat. Roasting them enhances their smoky flavor without making them overly spicy.
Can I use canned green chilies instead?
Whole canned green chilies can work in a pinch, but fresh roasted poblanos provide much better flavor and texture.
What type of enchilada sauce works best?
Both red and green enchilada sauces work well. Choose mild or spicy depending on your preference.
How do I keep the peppers from tearing?
Roast and steam them properly before peeling, and handle them gently when removing the seeds.
Can I make this dish low-carb?
Yes. This recipe is already relatively low in carbohydrates. Just ensure your enchilada sauce has no added sugars.
What sides go well with baked chili rellenos?
Serve with Mexican-style rice, refried beans, a fresh green salad, or sliced avocado.
Can I substitute the cheeses?
Yes. Mozzarella, Colby Jack, or a Mexican cheese blend can be used if Monterey Jack or cheddar is unavailable.
Why are eggs used in this recipe?
The eggs create a light, fluffy texture around the peppers and help bind everything together as it bakes.
Can I freeze leftovers?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Conclusion
Baked Chili Rellenos offer all the bold flavors of the classic dish without the hassle of frying. With roasted poblano peppers, tender shredded chicken, and plenty of melted cheese, this comforting meal is perfect for both busy weeknights and special family dinners. Easy to prepare and endlessly customizable, it’s a recipe you’ll want to make again and again.
Baked Chili Rellenos feature roasted poblano peppers stuffed with seasoned shredded chicken and melted cheese, all baked in rich enchilada sauce. This lighter oven version skips frying while delivering bold, comforting flavor.
Ingredients
4 large poblano peppers
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup enchilada sauce
4 large eggs
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for roasting)
Instructions
Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet, brush lightly with oil, and roast 15–20 minutes until skins blister.
Transfer peppers to a bowl, cover, and steam for 10 minutes. Peel skins gently, cut a slit, and remove seeds while keeping peppers intact.
Reduce oven temperature to 375°F (190°C).
Mix shredded chicken with half of the Monterey Jack and half of the cheddar cheese.
Stuff each pepper with the chicken mixture and place seam-side up in a greased baking dish.
Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
Pour egg mixture evenly over stuffed peppers.
Spoon enchilada sauce over the top and sprinkle with remaining cheeses.
Bake 25–30 minutes until eggs are set and cheese is melted and bubbly.
Cool 5 minutes before serving.
Notes
Roast and steam peppers properly for easy peeling.
Handle peppers gently to avoid tearing.
Use red or green enchilada sauce based on preference.
