CK Recipe Review: Do It Ahead Chicken Chiles Rellenos

Do-It-Ahead Chicken Chiles Rellenos from The Family Chef by Jewels and Jill Elmore

Growing up on the Mexican border in Southern California, George and I never tire of a little mexican influence in our meals. This is so dang good and healthy (I think!) It calls for homemade tomatillo sauce but I’ve gotten a little lazy so just dump a can of Casa Herdez green chile salsa over it!  Give it a try 

Ingredients:

8 chicken breast halves (or 4 whole breasts), bone in and skin on
Salt and pepper
10-12 fresh poblano chilis
1 small yellow onion, finely chopped
½ cup cilantro, roughly chopped
3-4 ears of corn, kernels removed
1½ cup good quality canned tomatillo sauce
4 cups grated cheese, mixture of cheddar, jack and cotija

For the chicken:

Preheat the oven to 400° F.  Season chicken on both sides with salt and pepper.  Roast chicken in oven for 45-50 minutes.
While the chicken is roasting, roast and peel the poblano chilis.  Cut a slit in each of the chilis and remove seeds.  Set aside.
Once the chicken is roasted, let it cool slightly and, using your hands, shred it into pieces.   Place in a large mixing bowl.


To make the chili rellenos:

Preheat the oven to 400° F.  Season chicken on both sides with salt and pepper.  Roast chicken in oven for 45-50 minutes.
While the chicken is roasting, roast and peel the poblano chilis.  Cut a slit in each of the chilis and remove seeds.  Set aside.
Once the chicken is roasted, let it cool slightly and, using your hands, shred it into pieces.   Place in a large mixing bowl.

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