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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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 9x13-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.