Stuffed Poblano Casserole is a mixture of creamy tomatillo salsa, juicy chicken, rice, black beans, corn, poblano peppers, and tomatoes. It's all topped with cheese and baked to bubbly perfection.
I love the idea of stuffed poblano pepper, but I hate making them. I'm never satisfied with how they come out. So I decided to make a casserole version, because who doesn't love a casserole. This casserole includes chicken, rice, black beans, corn, poblano peppers, and tomatoes, then topped with cheese. Oh, and I love the method I used to cook the chicken.
WHAT I LOVE ABOUT STUFFED POBLANO CASSEROLE
- Cooking the chicken in a salsa/pepper mixture infuses the chicken with a ton of flavor and keeps it from drying out. This is one of my favorite ways to cook chicken. It's so easy.
- This recipe makes so much food. I love it because that means I have leftovers for the next few days, and I can take a night off.
- So much gooey cheese. So good!
If the chicken breast cutlets come thinly sliced, they will cook in 10-15 minutes. If you have a thicker cut or use more than 1.25 lbs, it might take longer to cook. Check if the chicken is done by pulling out the thickest piece of chicken and cutting through it. If you see pink, put the chicken back in the pot and continue to cook. You can also use a thermostat. The chicken is done at 165 degrees.
Spice - The poblano peppers and salsa add heat to the dish, but the cheese helps to mellow it out. I used a mild salsa verde, and I would say the overall dish was mild. If you want a spicer casserole, choose a spicer salsa. You can also dice up one jalapeno and add it to the salsa when you cook the chicken. If the casserole is too spicy, add sour cream to the top when you serve.
Other Toppings- I would suggest cilantro, lime juice, and avocado as a topping. A few other suggestions would be pickled onions, sour cream, jalapenos, and olives.
I hope you love this Stuffed Poblano Casserole recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
- 1 - 1.25 lb thinly sliced chicken breasts cutlets
- 1 16 ounces jar mild tomatillo salsa Green salsa
- 2 teaspoon each ground cumin chili powder, garlic powder
- 2 poblano peppers halved and seeds/membranes removed diced
- 2 cups cooked long-grain white rice
- 1 cup canned black beans drained
- 1 cup frozen or canned corn drained
- 1 15- ounce can petite diced tomatoes drained
- ½ teaspoon salt
- 2 cups shredded Monterey Jack cheese or Mexican Cheese Blend
- limes cilantro, and avocados for garnish
- Preheat oven to 375. Spray a 13 x 8 casserole dish with non-stick spray
- Combine chicken, salsa, poblano peppers, spices, and ¼ cup of water in a medium pot over medium heat. Bring to a boil, then cook for 10-15 minutes or until the chicken is cooked through. Stir occasionally. Once the chicken has cooked through, remove and dice it.
- Add chicken and cooking sauce to the casserole dish.
- Mix in cooked rice, black beans, corn, tomatoes, and 1 cup of cheese. Top the casserole with the remaining 1 cup of cheese. Cook until cheese is melted and bubbly, about 15 minutes.
- Top with cilantro, lime juice, and avocado.
Diane from the D says
This is amazing! I used fresh homegrown poblano and homemade spicy salsa verde!
Thank you for posting this recipe!!!!