Print

Chicken Chili Relleno Bake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 128 reviews

This Chicken Chili Relleno recipe features tender, skinless chicken breasts coated with a flavorful cornmeal and taco seasoning crust, stuffed with mild green chilies and Monterey jack cheese, then baked in a zesty red taco sauce. Garnished with fresh cilantro and extra jack cheese, this dish is a delicious twist on a classic Mexican comfort food that combines rich, cheesy stuffing with savory chicken and a mild kick of heat.

Ingredients

Chicken and Coating

  • 6 medium skinless, boneless chicken breasts
  • ⅓ cup cornmeal
  • 2 tablespoons taco seasoning mix
  • 1 large egg, beaten

Filling

  • 1 (4 ounce) can whole green chilies
  • 2 ounces Monterey jack cheese, cut into 6 strips or shredded
  • 2 tablespoons cilantro, chopped
  • ¼ teaspoon crushed red pepper

Sauce and Topping

  • 8 ounces red bottled taco sauce
  • 2 ounces jack cheese, shredded
  • Optional: fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket for the filling.
  2. Mix the coating: In a shallow bowl, combine the cornmeal and taco seasoning mix. In a separate bowl, beat the large egg.
  3. Fill the chicken breasts: Stuff each butterflied chicken breast with green chilies, a strip or some shredded Monterey jack cheese, chopped cilantro, and a pinch of crushed red pepper. Fold the chicken back over to encase the filling.
  4. Coat the chicken: Dip each stuffed chicken breast first into the beaten egg, ensuring it is well coated, then dredge it in the cornmeal and taco seasoning mixture until fully covered.
  5. Assemble in baking dish: Spread half of the red bottled taco sauce evenly on the bottom of a baking dish. Place the coated chicken breasts in a single layer on top of the sauce. Pour the remaining sauce over the chicken pieces.
  6. Bake the chicken: Sprinkle shredded jack cheese evenly over the top of the chicken and sauce. Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
  7. Garnish and serve: Remove the chicken from the oven and allow it to rest for a few minutes. Garnish with freshly chopped cilantro, if desired, before serving.

Notes

  • You can substitute the canned green chilies with fresh roasted poblano peppers for a fresher flavor.
  • Adjust the crushed red pepper amount based on your preferred spice level.
  • Ensure the chicken is cooked to the proper internal temperature for food safety.
  • Serve with rice or warm tortillas to complete the meal.

Find it online: https://mealoria.com/chicken-chili-relleno-bake-recipe/