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These chiles rellenos are so delicious that you will be coming back for more. The creamy corn salsa adds the perfect amount of creaminess and flavor to make this a must have Mexican dish.
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Chicken Chiles Rellenos with Creamy Corn Salsa Recipe


  • 3-4 poblano chiles cleaned, cooked, and de-seeded as explained above.

For the Filling

  • 1 chicken breast cooked and shredded
  • 1/4 bar of cream cheese at room temperature
  • Chopped cilantro onion, and tomato
  • Shredded mozzarella cheese

For the Creamy Corn Salsa

  • 1 1/2 cup of whipping cream or 1 can of evaporated milk
  • 1 cup of corn + 1/2 cup extra to add to the cooked salsa
  • 1/2 cup of chicken stock
  • 2 tablespoons of butter
  • 2 tablespoons of corn starch to thicken
  • Salt and Pepper to taste


For the Filling

  • Heat the chicken up with the onion, tomato, and cilantro for about three minutes over medium heat.
  • Add the cream cheese and stir well until creamy.
  • Season with salt and pepper and let cook for an additional 3-5 minutes.
  • Set aside.

For the Creamy Corn Salsa

  • Add the whipping cream or evaporated milk and 1 cup of corn to a blender and blend well.
  • Strain the mixture in order to obtain a creamy texture and add to a frying pan with two tablespoons of melted butter, heat until the salsa is warm.
  • In a separate bowl, combine the corn starch with the chicken stock and stir well before adding to the frying pan.
  • Add the remaining corn and stir until it is as thick as you want it.
  • Season with salt and pepper and serve with the chiles rellenos.

To Form the Chiles Rellenos

  • Once cleaned, cooked, and de-seeded, add some of the creamy chicken mixture to the inside of the poblano chile and add the shredded mozzarella cheese on top.
  • Bake for 10 minutes at 400 degrees (or put in the microwave until the cheese is melted).
  • Serve over the creamy corn salsa and serve hot.
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