Pablano Chicken Casserole

chicken Pablano chicken

My husband and I love this recipe.  I’m pretty sure it’s in the  top 3 list for my husband.  It’s also nice for those watching your carbs as it is very low carb.  I use a pretty hot homemade tomatillo enchilada sauce so I have to say it is a spicy dish.  We LOVE spicy food! Once again this recipe is very easy – the most time consuming part is peeling the peppers but once you get a hang of it, it’s simple.  ALSO I always double the recipe and freeze one for a later date. 

These are pablano peppers!

Ingredients clip_image001
  • 4 Pablano chili (right with the other peppers in the store)
  • 4 chicken breast
  • 1 yellow onion
  • 2 Tablespoons vegetable oil
  • 10 Oz Green Enchilada Sauce (if you prefer red that’s OK too)
  • 2 Cups Cheddar Cheese

Directions clip_image001[1]

Roast the Pablano chili on grill or under broiler until black on all sides, allow to cool and peel off black skin & remove stems.

Preheat oven to 400

In a large skillet heat oil over med-high and brown chicken breast on both sides. remove chicken and set aside. Add onion (sliced) to pan and brown, return chicken to pan with onions, season with pepper and chicken bullion. In the pan barely cover the chicken with water and boil until water is evaporated,(maybe 10-15 min, the chicken will be completely cooked by that time) then take out the chicken and chop the chicken into cubes,put back in the pan and add 1/2 cup of cheese - mix all together.

Lightly oil 9x13 glass baking dish

Slice open chilies and lay them flat in the dish and fill with chicken mixture. Next drizzle (pour) enchilada sauce over it and top with remaining cheese. Cover with foil and bake until bubbly and cheese is melted about 20 min. uncover and bake additional 10 min. allow to cool slightly slice and serve.

For those that want to make a homemade enchilada sauce see my Homemade Chicken Enchiladas post.

chicken Pablano chicken

ENJOY! You will love the flavor of this chicken cooked with the bullion and the onion!  Yummy!!!

                                          ~ Creative Juices Decor~


  1. Sounds yummy! Can you reduce the heat inthe dish by removing the ribs and seeds in the pepper? Or is the enchilada sauce where the heat lies?

  2. Reply @ Sarah: I would do both options to reduce the heat. You could buy mild green enchilada sauce and while the pablano peppers are not super hot, they just have a nice pepper flavor, I am sure removing the stems and seeds will help with the "hotness" Hope that helps!

  3. Yum, yum -- do you add one chicken bullion cube? Thanks for sharing!

  4. Reply @ Maddie:

    I would do 2 cubes. I always buy the bullion paste (from Costco) and just take a scoop out of the jar. (probably 1 heaping tablespoon worth)

  5. Just a tip, put peppers in a plastic. bag when done blacking, the skin will fall off. Im going to try this one as we love pablano chilies


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