chicken, low carb, Main Dish, Recipes
Comments 4

Chile Relleno (Green Chile), Chicken and Cheese Casserole. 

I saw the original recipe just a few days ago on Facebook.  I wanted to add my own touches (like green bell pepper, for flavor without heat) and make it more substantial so that it would be more of a meal… chicken, that worked. Here I give you what some might call… A Lazy Chile Relleno (and Chicken) Casserole. Pair it with a salad and walla, a super delish meal can be had! 

Layer 1. 

Heavy cream and egg mix. 

Ready to layer with the mix.

Time to bake 

Looking forward to cutting into this! 


  • 1 cup cooked, chopped up, chicken mixed with a 1/3 cup of verde (green chile) sauce of your liking. 
  • 3 Anaheim or pasilla chiles, roasted, skinned and seeded. (you can use 1 can of whole green chiles if you like)
  • 2 roasted bell peppers, skinned and seeded 

(a how-to for you… ( Chile Charring 101  – Gina’s Joys

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 1 cup heavy cream 
  • 4 eggs
  • 2 tsp baking powder
  • 1 tsp of salt
  • 1/8 tsp. garlic powder 


  1. Preheat oven to 350 degrees.
  2. In a 8 x 8 casserole dish, place a layer of green chiles and bell peppers. 
  3.  Add chicken on top of chiles.
  4. Top with 1/2 the shredded cheese. 
  5. Add another layer of green chiles, bell peppers, chicken and cheese. 
  6. In a bowl beat eggs, heavy cream, salt, garlic powder and baking powder. Pour this on top of chili layers. 
  7. Bake at 350 for 45-60 minutes or until done. Test with a toothpick, stick the toothpick in the center if it comes out clean, it’s done. 

Let rest 5/10 minutes before cutting. 

And walla! Super yummy, light in texture with tons of good flavor. 

Enjoy. g. 

ps. this casserole is simply delish as a leftover meal as well. 

This entry was posted in: chicken, low carb, Main Dish, Recipes


Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.


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