Go Back
Low Carb Chicken Casserole Recipe
Print Recipe
No ratings yet

Chile Relleno Casserole


  • 1/2 bunch green onions
  • 2 large poblano peppers (OR 2 green bell peppers)
  • 1 1/2 # boneless, skinless chicken breasts
  • 8 oz sour cream*
  • 8 oz shredded cheddar*
  • 8 oz salsa verde*
  • 2 tsp taco seasoning*
  • 1 Tbsp olive oil


  • Preheat oven to 400F.
  • Cut 2 poblanos in half lengthwise and remove the seeds. Place on a sheet pan and bake ~20 mins, until browning and fork tender, turning halfway through cook time. Set aside to cool.
  • Chop 1/2 bunch green onions.
  • Dice 1 ½ pounds chicken breasts. Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add diced chicken + 2 tsp taco seasoning and cook 3-4 minutes. Set aside.
  • Dice roasted poblanos and add to cooked chicken.
  • Lower oven to 350F. Grease an 8x11 casserole pan.
  • In a medium bowl combine 8oz sour cream and 8oz salsa verde.
  • In the casserole dish layer ½ of the chicken/chile mix on the bottom topped w/ half the sour cream/salsa & 1/2 shredded cheese.
  • Repeat layers again.
  • Bake in oven ~20 mins until cheese is melted and chicken is warmed through. Top w/ chopped green onions.


*Read ingredient list to avoid added gluten, sugars & msg.