Magic Mexican Poblano Chicken Casserole Recipe

Why You’ll Love This this Magic Mexican Poblano Chicken Casserole

This poblano chicken casserole is basically comfort food that decided to take a little vacation to Mexico and came back with some serious flavor upgrades.

You get tender chicken swimming in a creamy, dreamy sauce that’s got just enough poblano heat to keep things interesting, but not so much that you’ll be reaching for a glass of milk every five minutes.

The whole thing gets topped with melted cheese that bubbles up golden and gorgeous, creating one of those dishes that makes your kitchen smell like pure happiness.

Ingredients List

Let’s explore what you’ll need to create this creamy, dreamy Mexican masterpiece that’ll have your family asking for seconds before they’ve even finished their firsts.

• Olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (12 1/2 ounce) can Swanson chicken
• 1 (5 ounce) can Swanson chicken
• 2 poblano peppers, seeded and diced
• 1/2 cup sour cream
• 8 ounces half-and-half
• 2 cups Colby-Monterey Jack cheese
• Salt, to taste
• Pepper, to taste
• 1 tablespoon cumin, to taste

Now, let’s talk about making this dish a little more waistline-friendly without sacrificing all that creamy goodness:

• Swap the half-and-half for milk or even unsweetened almond milk if you’re feeling adventurous
• Use Greek yogurt instead of sour cream for extra protein and fewer calories
• Cut back on the cheese to 1 1/2 cups, because honestly, you probably won’t even miss that extra half cup
• Consider using rotisserie chicken instead of canned for fresher flavor and better texture
• Add some diced bell peppers or zucchini to bulk up the veggie content without adding many calories

Step by Step Directions

Making this Mexican Poblano Chicken Casserole is straightforward and requires just a few simple steps to create a bubbling, golden masterpiece.

• Preheat your oven to 350°F and grease a casserole dish.
• Heat olive oil in a large skillet and sauté the diced onion, minced garlic, and diced poblano peppers until they become soft and fragrant.
• Transfer the sautéed vegetables to a food processor or blender, then add the half-and-half, sour cream, salt, pepper, and cumin, blending until smooth.
• In a large bowl, combine the canned chicken with the blended pepper mixture and 1 cup of the Colby-Monterey Jack cheese, mixing thoroughly.
• Pour the chicken mixture into your prepared casserole dish and spread evenly.
• Sprinkle the remaining 1 cup of cheese over the top of the casserole.
• Cover the dish with foil and bake for 35 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and bubbly.
• Let the casserole rest for 5 minutes before serving to allow it to set properly.

For the best flavor depth, consider using a premium Indian spice grinder to freshly grind your cumin and other spices before adding them to the creamy pepper mixture.

Substitutions and Variations

• Add some crunch – Mix in a cup of frozen corn or diced bell peppers for extra texture and color, which also helps stretch the dish if you’re feeding a crowd
• Rice or pasta version – Stir in 2 cups of cooked rice or small pasta like orzo to make it heartier, turning this from a simple casserole into a full meal deal
• Vegetarian twist – Skip the chicken entirely and double up on black beans or pinto beans, adding extra cumin and maybe some smoked paprika to keep the flavor interesting

Additional Things to Serve With This Dish

This casserole is basically a warm hug on a plate, but to be frank, even warm hugs need some friends to make the meal complete.

• Mexican rice – Because what’s a poblano casserole without its trusty sidekick, and you can totally use the boxed stuff if you’re not feeling fancy.
• Simple black beans – Just drain, rinse, and warm them up with a pinch of cumin, or go wild and add some diced onion if you’re feeling ambitious.
• Fresh corn tortillas – Warm them up and use them to scoop up every last creamy bit, because forks are overrated sometimes.
• Crisp romaine salad – Toss with lime juice, olive oil, and a sprinkle of cotija cheese to cut through all that rich, melty goodness.
• Cilantro lime rice – Cook regular white rice but stir in chopped cilantro and lime juice at the end, which makes you feel like you actually tried.
• Warm flour tortillas – Perfect for making little casserole tacos, and honestly, is there anything flour tortillas can’t improve?
• Simple guacamole – Even the store-bought kind works great, though mashing a few avocados with lime and salt takes like three minutes.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some game-changing tricks that’ll turn you into a poblano casserole wizard, or at least someone who doesn’t accidentally create a watery mess.

• Roast those poblanos first – Char them over an open flame or under the broiler until the skin blisters and blackens, then steam them in a paper bag for 10 minutes before peeling, because this adds a smoky depth that’ll make people think you actually know what you’re doing.
• Drain your chicken like your life depends on it – Canned chicken holds onto liquid like a sponge, so press it between paper towels or even give it a gentle squeeze to avoid turning your creamy casserole into poblano soup.
• Let the sautéed veggies cool off – Throwing hot onions and peppers directly into that sour cream mixture will curdle it faster than you can say “oops,” so give them a few minutes to cool down.
• Shred your own cheese – Pre-shredded cheese has anti-caking agents that prevent proper melting, which means you’ll get grainy instead of gloriously gooey, and nobody wants sad cheese.
• Don’t skip the resting time – Let this beauty sit for 10 minutes after baking so everything can settle and thicken up, even though waiting feels like torture when it smells that good.
• Cover tightly with foil – Create a proper seal around the edges of your dish so the steam stays trapped and keeps everything moist during that first 35 minutes of baking.

Nutritional Facts

This poblano chicken casserole delivers comfort food satisfaction with a reasonable nutritional profile, packing protein and calcium into every cheesy bite.

• Calories per serving: Approximately 380-420 calories (based on 6 servings)
• Protein powerhouse: Each serving provides 28-32 grams of protein from the chicken and cheese, supporting muscle maintenance and keeping you satisfied.
• Calcium boost: The combination of cheese and half-and-half delivers about 25% of your daily calcium needs per serving.
• Fat content: Contains 24-28 grams of fat per serving, with about 60% coming from saturated fats due to the dairy ingredients.
• Carbohydrate count: Relatively low at 8-12 grams per serving, making it suitable for lower-carb eating plans.
• Sodium levels: Moderate to high sodium content (600-800mg per serving) primarily from the canned chicken and cheese.
• Vitamin benefits: Poblano peppers contribute vitamin C and vitamin A, while the dairy adds B vitamins, particularly B12.
• Fiber content: Provides 2-3 grams of fiber per serving from the poblano peppers and onions.
• Potassium source: Poblanos and dairy ingredients contribute potassium, supporting heart and muscle function.
• Iron content: Modest iron levels from the chicken, providing about 8-10% of daily iron needs.

Fun “Did You Know?”

Beyond its impressive nutritional profile, this Mexican poblano chicken casserole connects you to centuries of culinary tradition and surprising food facts.

Did you know poblano peppers originated in Puebla, Mexico, around 1,000 years ago? They’re actually quite mild, ranking only 1,000-2,000 on the Scoville scale. When dried, poblanos become ancho peppers, completely transforming their flavor profile.

Colby-Monterey Jack cheese combines two American innovations from the 1880s. The half-and-half in your casserole contains exactly what its name suggests—equal parts milk and cream.

I love how this dish blends ancient Mexican ingredients with modern American dairy innovations.