Cheesy Poblano Chicken Casserole – Comforting, Creamy, and Flavor-Packed

If you love cozy, creamy dinners with a touch of smoky heat, this Cheesy Poblano Chicken Casserole will hit the spot. It’s rich without being heavy, cheesy without being greasy, and easy enough for a weeknight. The roasted poblanos add a gentle, earthy heat that pairs perfectly with tender chicken and melty cheese.

Think classic comfort food, but with a fresh, modern twist. Serve it with rice, tortillas, or a crisp salad, and you’ve got a complete meal.

Cheesy Poblano Chicken Casserole - Comforting, Creamy, and Flavor-Packed

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 3 large poblano peppers (about 10–12 oz total)
• 3 cups cooked chicken, shredded or chopped (rotisserie works great)
• 1 tablespoon olive oil or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, but tasty)
• 1/2 teaspoon dried oregano
• 1 (4 oz) can diced green chiles (mild or hot)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 cup chicken broth
• 8 oz cream cheese, softened
• 2 cups shredded cheese, divided (Monterey Jack, pepper jack, or a Mexican blend)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (optional)
• Juice of 1/2 lime (optional, for brightness)
• Optional toppings: green onions, more cilantro, pico de gallo, or a drizzle of hot sauce
• Cooking spray or butter for greasing the baking dish

Instructions

 

• Roast the poblanos: Set your oven to broil and place the poblanos on a foil-lined sheet. Broil 6–8 minutes per side until blackened and blistered. You can also char them over a gas flame or on a grill.
• Steam and peel: Transfer hot poblanos to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Peel off the skins, remove stems and seeds, and slice into strips or chop.
• Preheat the oven: Reduce heat to 375°F (190°C). Grease a 9x13-inch casserole dish.
• Sauté the aromatics: In a large skillet, heat olive oil over medium. Add onion and cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and oregano; cook 30 seconds until fragrant.
• Build the filling: Add green chiles and corn to the skillet. Stir in cream cheese until it melts and turns creamy. Pour in chicken broth and sour cream, stirring until smooth. Season with salt and pepper.
• Add the chicken and poblanos: Stir in shredded chicken and the roasted poblano strips. Fold in 1 cup of shredded cheese until everything is well mixed.
• Adjust and brighten: Taste and adjust seasoning. Add lime juice and cilantro if using for freshness.
• Assemble: Spread the mixture evenly in the prepared baking dish. Top with the remaining 1 cup of shredded cheese.
• Bake: Bake uncovered for 18–22 minutes, or until bubbly around the edges and the cheese is fully melted and lightly golden.
• Rest and serve: Let the casserole rest for 5–10 minutes before serving so it sets. Garnish with green onions, cilantro, or your favorite toppings.

What Makes This Special

This casserole stands out because it balances comfort and flavor beautifully. Poblanos bring a mild, smoky spice that’s more flavorful than hot, making it family-friendly.

A quick homemade creamy sauce gives you better taste than canned soup without adding much time. Plus, it’s a great way to use leftover chicken and pantry staples.

It also bakes up beautifully for meal prep, and it reheats like a dream. You can assemble it ahead, freeze it, and bake when needed.

It’s the kind of recipe you’ll want in your back pocket for busy nights and casual get-togethers.

What You’ll Need

• 3 large poblano peppers (about 10–12 oz total)
• 3 cups cooked chicken, shredded or chopped (rotisserie works great)
• 1 tablespoon olive oil or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, but tasty)
• 1/2 teaspoon dried oregano
• 1 (4 oz) can diced green chiles (mild or hot)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 cup chicken broth
• 8 oz cream cheese, softened
• 2 cups shredded cheese, divided (Monterey Jack, pepper jack, or a Mexican blend)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (optional)
• Juice of 1/2 lime (optional, for brightness)
• Optional toppings: green onions, more cilantro, pico de gallo, or a drizzle of hot sauce
• Cooking spray or butter for greasing the baking dish

Step-by-Step Instructions

1. Roast the poblanos: Set your oven to broil and place the poblanos on a foil-lined sheet. Broil 6–8 minutes per side until blackened and blistered. You can also char them over a gas flame or on a grill.
2. Steam and peel: Transfer hot poblanos to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes.

   Peel off the skins, remove stems and seeds, and slice into strips or chop.

3. Preheat the oven: Reduce heat to 375°F (190°C). Grease a 9×13-inch casserole dish.
4. Sauté the aromatics: In a large skillet, heat olive oil over medium. Add onion and cook until translucent, 4–5 minutes.

   Stir in garlic, cumin, smoked paprika, and oregano; cook 30 seconds until fragrant.

5. Build the filling: Add green chiles and corn to the skillet. Stir in cream cheese until it melts and turns creamy. Pour in chicken broth and sour cream, stirring until smooth.

   Season with salt and pepper.

6. Add the chicken and poblanos: Stir in shredded chicken and the roasted poblano strips. Fold in 1 cup of shredded cheese until everything is well mixed.
7. Adjust and brighten: Taste and adjust seasoning. Add lime juice and cilantro if using for freshness.
8. Assemble: Spread the mixture evenly in the prepared baking dish.

   Top with the remaining 1 cup of shredded cheese.

9. Bake: Bake uncovered for 18–22 minutes, or until bubbly around the edges and the cheese is fully melted and lightly golden.
10. Rest and serve: Let the casserole rest for 5–10 minutes before serving so it sets. Garnish with green onions, cilantro, or your favorite toppings.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
• Freezer: Assemble without baking and wrap well, or freeze baked leftovers.

  Keeps up to 2 months. Thaw overnight in the fridge.

• Reheat: Cover and warm in a 325°F oven until heated through, about 20–25 minutes. For single servings, microwave in 45–60 second bursts, stirring in between.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate.

  Add 5–10 extra minutes to the bake time.

Benefits of This Recipe

• Weeknight-friendly: Uses pre-cooked chicken and comes together quickly.
• Balanced flavor: Smoky poblanos, creamy sauce, and bright lime create layers without fuss.
• Flexible: Easy to tweak for different spice levels or dietary needs.
• Great for leftovers: Reheats well and stays creamy, not dry.
• Family-approved: Mild heat that you can dial up or down.

What Not to Do

• Don’t skip roasting the poblanos: Raw poblanos lack the smoky depth that makes this dish special.
• Don’t add cheese too early to the skillet: Melt the cream cheese first. Stir in shredded cheese once the sauce is smooth to avoid clumping.
• Don’t over-salt before tasting: Cheese and broth add saltiness. Taste and adjust at the end.
• Don’t slice the poblanos while scorching hot: Let them steam and cool slightly for easy peeling and better texture.
• Don’t skip the rest: Let the casserole sit for a few minutes after baking so it firms up and slices neatly.

Recipe Variations

• Low-carb twist: Add sautéed zucchini or cauliflower rice to the filling.

  Skip any starch sides and serve with a simple salad.

• Spicy version: Use pepper jack cheese, add chipotle in adobo, or toss in a minced jalapeño.
• Bean boost: Stir in 1 can of black beans (rinsed and drained) for extra fiber and heartiness.
• Crunchy topping: Mix crushed tortilla chips with a little melted butter and sprinkle on top for the last 10 minutes of baking.
• Dairy-light: Swap sour cream for Greek yogurt and use reduced-fat cream cheese. Add a splash more broth if needed.
• Green enchilada vibe: Replace chicken broth with 3/4 cup green enchilada sauce for a tangier profile.
• Vegetarian option: Replace chicken with roasted mushrooms, extra corn, and black beans.

FAQ

How spicy are poblano peppers?

Poblanos are mild to medium. Once roasted and seeded, they’re more smoky than hot.

If you prefer extra heat, add jalapeño, chipotle, or use pepper jack cheese.

Can I use canned green chiles instead of roasting poblanos?

You can, but the roasted poblanos add unique flavor and texture. If you’re short on time, use canned green chiles plus a pinch of smoked paprika to mimic that roasted note.

Can I use raw chicken?

Yes. Dice raw chicken, season with salt and pepper, and sauté in the skillet before the onions until cooked through.

Remove, then proceed with the recipe and stir the cooked chicken back in.

What cheese works best?

Monterey Jack melts smoothly and keeps the flavors balanced. Pepper jack adds a gentle kick. A Mexican blend is convenient and reliable for a golden, melty top.

How can I make it gluten-free?

The recipe is naturally gluten-free as written, assuming your broth and canned chiles are certified gluten-free.

Always check labels to be sure.

What should I serve with it?

It’s great with cilantro-lime rice, warm tortillas, or a simple green salad. For extra freshness, add pico de gallo or sliced avocado on the side.

Can I assemble and freeze it before baking?

Yes. Assemble, cover tightly, and freeze up to 2 months.

Thaw in the refrigerator overnight, then bake at 375°F until hot and bubbly, adding a few extra minutes as needed.

Why is my sauce grainy?

This can happen if the cream cheese wasn’t fully softened or if the sauce boiled. Keep heat moderate, stir until smooth, and add shredded cheese after the sauce is creamy.

Can I add rice to the casserole?

Yes. Fold in 2 cups cooked rice with the chicken for a heartier bake.

If it looks too thick, splash in a bit more broth.

How do I keep leftovers from drying out?

Reheat covered and add a spoonful of broth or a dollop of sour cream before warming. This brings back the creamy texture.

Final Thoughts

This Cheesy Poblano Chicken Casserole brings comfort, flavor, and convenience together in one pan. It’s simple enough for weeknights and special enough for company.

With roasted poblanos, a creamy homemade sauce, and lots of melty cheese, every bite is warm and satisfying. Make it your own with easy variations, and enjoy a new staple that’s sure to get repeat requests.