5.0 from 1 vote

Chicken wrapped chiles rellenos

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This chicken wrapped chiles rellenos is the easy-to-make version of the classic dish. It’s also a great intro for beginners or those new to this wonderful delicacy. They are easier to make, fewer steps, shorter prep time, and less clean up! Frijoles de la olla and Mexican white rice pair perfectly with chiles rellenos, complementing their rich flavor. If an easy-to-make recipe is what you’re looking for, then Enjoy this tender peppers filled with deliciousness, minus the hassle.

Here is a pot with a simplified Chiles rellenos recipe. The chiles are wrapped in a thin layer of chicken breast.
Eggless Chiles rellenos topped with pico de gallo.

Simplified eggless approach

This chicken wrapped method offers a simpler-eggless approach that focuses on essential flavors and textures without sacrificing its authenticity. Thin chicken breast wraps around tender peppers, making it easy to enjoy the perfect balance of flavors and textures in every bite. Moreover, The cheese stuffing within these chicken wrapped chiles rellenos features a single, carefully selected type of cheese that adds a creamy flavor to the dish along with the sauce.

VIDEO Tutorial

Chicken wrapped chiles rellenos Video Tutorial

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Chicken wrapped chiles rellenos

5.0 from 1 vote
Recipe by Villa Cocina Course: MainCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Learn a simplified twist on the classic chiles rellenos recipe. This recipe offers a simpler-eggless approach that focuses on essential flavors and textures without sacrificing its authenticity.

Ingredients

  • 5 ea 5 poblano peppers, large

  • 12 oz 12 queso asadero, cut into short strips

  • Sauce
  • 3 TBSP 3 avocado oil

  • 1 ea 1 corn tortilla

  • 1/2 ea 1/2 onion, roughly diced 

  • 4 ea 4 garlic cloves, peeled 

  • 1 lb 1 tomatoes, roughly diced  

  • 1/2 tsp 1/2 dry Mexican oregano

  • Blender 
  • 2-3 ea 2-3 chipotle in adobo

  • 2 TBSP 2 adobo sauce

  • 1 cup 1 Mexican crema

  • 1 TBSP 1 white distilled vinegar

  • 1 1/4 cup 1 1/4 chicken broth/stock, low sodium

  • Chicken 
  • 2 lb 2 chicken breast, boneless (2-3 pieces)

  • To liking To salt

  • To liking To ground black pepper

  • 3 TBSP 3 oil

  • To taste To salt – cooked sauce

Directions

  • Roasting poblanos: Place a comal over medium heat. Roast the poblano peppers until all sides have charred and blackened. Transfer them into a bowl and cover with plastic wrap to begin the sweating process. During this time the skin will loosen, about 10 minutes. Uncover as soon as they look ready, so they don’t continue to cook in the steam. 
  • Peel the skin. Now, make an incision from the center of the pepper towards the stem. Cut out the seeds, being careful not to cut the stem off. Spoon out the remainder of the seeds, and stuff the peppers with the cheese. Set them aside momentarily. 
  • Make the sauce: heat the oil in a large pan and over medium heat. Pan- fry the tortilla until both sides are crispy and golden brown. Remove, and lower the heat to medium-low. Sauté the onion and garlic until slightly softened. Stir in the oregano and cook for one minute. Incorporate the tomatoes and cook until completely soft. Turn off the heat and transfer the tomato mix into a blender. Also add the tortilla, chipotles, adobo sauce, crema, vinegar and stock. Process until completely smooth. Set aside until needed. 
  • Chicken: cut each breast in half, then butterfly them. Cut out the scraps and feel free to use them to wrap a pepper. Or, store them to make a different recipe in the future. Lay a piece of plastic wrap over each piece of chicken. Using the flat side, tenderize them with a meat mallet. Wrap each stuffed pepper with the chicken. And, sprinkle salt and pepper over the poultry.  
  • Heat the oil in a large pan and over medium-high heat. Sear and brown both sides of the chicken, starting with the seam side. As soon as they are ready, remove from the heat. The chicken will finish cooking later on. 
  • In the same pan and over medium-low heat, pour in the sauce. Stir and bring to a gentle simmer. Cover and cook for 5-8 minutes. After that, stir in the salt, and place all of the peppers back into the pan. Ensure they are fully covered in the sauce. Bring to a gentle simmer once again. Cover and let the chicken fully cook as the cheese softens inside, about 10-15 minutes. Uncover and serve with a nice portion of beans, Mexican rice, corn tortillas and top the chiles with pico de gallo. Enjoy!
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