Baked Chicken Chili Relleno Recipe
Baked Chicken Chili Relleno Recipe| Struggle no more about what to serve your guests at your next Fiesta party! This Baked Chicken Chili Relleno recipe is perfect! It can be made in advance and even better they’re baked so no standing over hot oil and frying chili rellenos while your guests wait. Creamy on the inside and crunchy on the outside with a little kick. Typically deep fried this Chicken Chili Relleno recipe is a lighter version and is baked.
You get all the flavor but not all the calories. I can’t tell you how many times I’ve gotten a request to make this recipe. It’s one of the most asked for recipes from my family and I love making it for them since it’s so easy to make and more importantly NOT FRIED! Make you own roasted chilies! Click here to find out how—->>>>ROASTED FRESH HATCH CHILE PEPPERS
This Chicken Chili Relleno recipe has a little twist to it…. it’s baked! Can you tell I love the fact that I’m having to stand over hot oil and fry my chili relleno? Hahaha…. Great news! You can put it together in the morning and bake it right before time to eat. A VERY tasty dish! If you are searching for more great Mexican style dishes please visit my Fiesta Recipe Page!
For each roll, place half of a chili pepper onto a chicken breast.
Then add a strip of cheese and sprinkle on some cilantro and crushed red peppers.
Roll up and dip into egg, then into cornmeal. Place chicken seam down in a shallow baking dish.
Baked Chicken Chili Relleno Recipe
Ingredients
- 4 large breasts (about 2 pounds) boneless, skinless chicken breasts
- 1/3 cup cornmeal
- 2 tablespoons taco seasoning mix
- 1 egg, beaten
- 4 ounces canned whole green chilies
- 3 ounces Monterey jack cheese, cut into 6 strips (about 1/4 inch thick)
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon crush red pepper
- 8 ounce red bottled taco sauce or salsa
- 3 ounces jack cheese, shredded
Instructions
Preheat oven to 375°. Pound chicken to 1/8 inch thickness. Combine cornmeal and taco seasoning mix. Place egg in another bowl and beat. Cut chilies in half lengthwise making six pieces. For each roll, place half of a chili pepper onto a chicken breast. Then add a strip of cheese and sprinkle on some cilantro and crushed red peppers. Roll up and dip into egg, then into cornmeal. Place chicken seam down in a shallow baking dish. Bake uncovered 40 minutes. Heat taco sauce sprinkle chicken with cheese. Serve with sauce.
Recipe Notes
MORE MEXICAN RECIPES
1. CHICKEN FILLED POBLANO PEPPERS 2. MEXICAN CHICKEN SOUP WITH CILANTRO DUMPLINGS 3. CHURRO WAFFLE STICKS
NEVER MISS A POST!
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER
MORE RECIPES YOU MIGHT LIKE. CHILES RELLENOS (STUFFED MEXICAN PEPPERS) and CHEESE CHILE RELLENO
This is a keeper. Of course I didn’t have any gluten free cornmeal and was determined not to go to the store. I used a frozen cornbread muffin that I crumbed instead. Excellent recipe. tfs
AWESOME Diedra! That’s what I like to hear. 🙂
My hubby loved this when I made it! I did make the mistake of getting extra hot Mexican hot sauce…but I’m trying it again with regular. I also used a fresh pablano pepper last time and it was too stiff and crunchy so this time I roasted the pablano. It’s in the oven now and I can’t wait! This is a keeper!
Sounds good Brittany. 🙂
This was delicious! I made so many, after I rolled them in egg and the cornmeal concotion, I toothpicked them, wrapped them individually and put them in the freezer. GOOD STUFF!
That’s awesome Joan. 🙂
What would you suggest in place of the cornmeal? Do you think they would be good without the breading? Thanks!
How about this Amy, I think they would be good just not as good. 🙂
I did this recipe and I used crunched up pork skin rinds that way they would be completely carb-free. Delicious.
Hi Sherry, that is an interesting addition. 🙂
I made these tonight and they were awesome!
Couple mods: fresh pablano – microwaved to soften (I was in a hurry; roasting would be ideal), pepper jack cheese (no need for the separate spices), and enchilada sauce instead of the taco sauce.
This will become a regular in our house!
YAY! That’s awesome to hear Ashley! Thanks for letting me know. 🙂
I found this via Pinterest. It was delicious! I didn’t have the patience to flatten my chicken, and subbed regular flour for cornmeal. But it was sooo good! My dh called it “High dollar Mexican food”. Thanks so much!
That’s awesome Season. Thanks for letting me know. 🙂
I just wanted to tell you that I bought ingredients for this & then life happened. So I modified this for week night one-skillet cooking & it was SOOO good! I used boneless, skinless thighs, diced & rolled in taco seasoning, chopped the chilis, added a bag of frozen bell peppers & onions, cooked it up, sprinkled grated pepper jack & cilantro on top & served it with a mexican rice mix. My hubby & I rarely love the same thing (usually one of us loves something & the other is so-so) but we both loved this. It will be made again, soon!! THANK YOU!!
Sounds like you created a great recipe Tracey.
I found this on Pinterest and made it last night. My husband said the recipe was a keeper and wanted the dinner in the monthly rotation. It was super easy too! Thanks for sharing.
My hubby made this at my request. He called me at work because we didn’t have the right ingredients. He subed crushed Tortilla chips for the corn meal and used extra cheese because the peppers were unusable. OMG they were to die for. Must make again!
Hi Mary, Sounds like your husband made a really good dinner. 🙂
Hello, I love this dish. Made it last week and highly suggest this to others. I do have a question, what kind of beans are pictured? Black beans out of a can? Or is their a recipe? I served the chicken chili relleno with spanish rice and refried black beans – which is fine, but canned refried beans are simply not the same as Mexican restaurants. Would love to know. Thanks!
UGH!!! I wish I could spell check my improper use of “their” with “there” !
Hi Christina,
Those are dried pinto beans I make in my slow cooker. Cover with water, add a couple slices of bacon, salt and pepper and let the slow cooker do the rest! 🙂
Is the cheese pepper jack or Monterey Jack?
Thanks
Hi Teri, It’s Monterey jack.
Used thin sliced chicken breasts. Fantastic!
Awesome Karin! So glad you liked it! 🙂
Is the chili supposed to be boiled before rolling with chicken ? Or can I just cut the peppers and put a strip in?
Hi Arely, The recipe calls for 4 ounces of canned green chilies (ortega)
I love your recipes!! Keep posting them, can’t get enough!!
Awww…that is so sweet Julia. Thank You! 🙂
I am lucky enough to live in Colorado where we have fresh chile grown on our farms. I used 1 large “Pueblo Hot Chile” per chicken breast and this recipe is just the best! Another great way to use some of my frozen roasted Pueblo Chile’s. Thank you!!
Yay Sandi! It would be great to have chili peppers so easily available.
Most of the farms ship these Chile’s by the bushel ..I ship my sister in Florida a bushel every year! Check out Mauro Farms in Pueblo,Colorado. We have a Chile Festival every year and the farms roast them there and then we all run home with our bushels and freeze them!!
Anxious to try this recipe!!!
Recipe sounds great! I like the suggestion of coating w crushed tortilla chips too! Can’t wait to try this!
I’ve had this recipe pinned for some time and I’m now ready to try it. I’m a Atkins lifestyle guy so i’ll have to substitute the cornmeal with crushed up pork rinds. Thanks ahead of time, I know it’ll be tasty!
That’s awesome Keith!
In place of the cornmeal; would planko breading work? Can’t wait to make this!
Hi Teresa, You can use panko but it won’t coat the Relleno as well as the corn meal will.
This was outstanding! I just drizzled a little canned enchilada sauce over it to cut corners on time and it was still delicious. My husband doesn’t usually care for chicken breasts but these were very moist and he said they were the best he’s ever had. The only other thing I did differently, since the breasts I had were pretty large, was use a whole canned chili opened up flat. Wanted to get plenty of the chili flavor in there. Also used pepper jack cheese. Yummy recipe. Thank you!
That’s Awesome Linda! I’m so glad you liked the recipe!
Aloha Sheryl: I am going to make these for New Years. A friend has some chicken breasts that are brined in his freezer and wants me to do something with them. This recipe is one. I also have some Mexican cheese (the one used for cheese and chili tamales) that I will use up in this recipe.
I made some mole several months ago, so I will heat up some and serve as a sauce on the side for those who would like it.
I will also make chicken picatta with some of the chicken breasts. This sounds like a great recipe. Blessings,Anne
Hi Anne, That all sounds delicious!
I used the crushed pork rinds, we prefer it to the cornmeal!
Interesting choice Brenda.