If you’re looking for a dinner that’s cheesy, creamy, and packed with just enough kick to keep things interesting, this Poblano Chicken Casserole is your new obsession. It’s the kind of dish that makes you sneak back into the kitchen for just one more bite—only to end up with a second (or third) helping on your plate.
It’s cozy, indulgent, and weeknight-friendly, making it perfect for feeding a hungry crew or guaranteeing leftovers you’ll actually be excited about.
With tender shredded chicken, smoky roasted poblanos, a velvety cream sauce, and a blanket of bubbling melted cheese, this casserole feels like comfort food meets fiesta. The best part? It all comes together in a single baking dish.
Why You’ll Love This Casserole
This isn’t your average chicken casserole. The roasted poblano peppers add a deep, smoky flavor without overpowering heat, while a blend of cream cheese and sour cream gives the sauce its signature rich, creamy texture. It’s satisfying enough to stand on its own, but also versatile—serve it with rice, tortilla chips, or a side salad for a complete meal.
Bonus: it’s a great way to use up leftover chicken or rotisserie chicken, and it reheats beautifully.
Ingredients (Serves 6)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 large poblano peppers
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (plus extra for garnish)
- Optional toppings: sliced jalapeños, avocado, lime wedges
Step-by-Step Instructions
1. Roast the Poblano Peppers
Begin by roasting your poblano peppers. You can do this by placing them under the broiler or directly over a gas flame.
Turn the peppers occasionally until all sides are blackened and blistered. Once charred, transfer them to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes—this loosens the skins for easy peeling.
When cool enough to handle, peel off the skins, remove the seeds and stems, and dice the peppers.
2. Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
3. Add Chicken and Spices
Lower the heat and stir in the shredded chicken, cumin, smoked paprika, salt, and pepper. Mix well so the chicken is evenly coated with the seasonings and aromatics. Let everything warm through, allowing the flavors to meld.
4. Create the Creamy Sauce
Add the cream cheese to the skillet and stir until it melts into the chicken mixture. Then, stir in the sour cream and chicken broth, creating a smooth, velvety sauce. Once fully combined, fold in the roasted poblanos, chopped cilantro, and 1 cup of the shredded Monterey Jack cheese.
5. Assemble the Casserole
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Pour the chicken mixture into the dish, spreading it out evenly with a spatula. Sprinkle the top with the remaining 1/2 cup of Monterey Jack cheese and the 1/2 cup of cheddar cheese for a perfectly cheesy crust.
6. Bake and Serve
Bake the casserole uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and just starting to brown at the edges. Let it rest for 5–10 minutes after baking to allow the sauce to set.
Garnish with extra cilantro or your favorite toppings like sliced jalapeños, avocado, or a squeeze of lime before serving.
Tips & Serving Suggestions
This casserole is delicious on its own, but it also plays well with sides. Serve it with cilantro-lime rice, a handful of tortilla chips for scooping, or a crisp green salad to balance the richness.
Want to add a little crunch? Toss some crushed tortilla chips or crispy fried onions on top before baking.
If you like it spicy, swap in a jalapeño or two with the poblanos or sprinkle red pepper flakes into the mix. Prefer a lighter version? Sub Greek yogurt for sour cream and use light cream cheese.
Storing & Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply pop a portion in the microwave or warm it in a 350°F oven until heated through.
You can also freeze the casserole (before or after baking) for up to 2 months. Just be sure to let it cool completely and wrap it tightly. Thaw overnight in the fridge and bake as directed.
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