Creating Baked Chicken Chili Relleno is straightforward by following these simple steps:

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
2. Prepare the Peppers: Roast the poblano peppers on an open flame or under the broiler until their skin is charred. Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes. This will help loosen the skin for peeling.
3. Shred the Chicken: If you haven’t already, shred your cooked chicken into bite-sized pieces.
4. Prepare the Filling: In a large bowl, mix the shredded chicken, diced tomatoes, green onions, sour cream, cumin, chili powder, salt, and pepper. Stir until combined.
5. Peel the Peppers: Carefully peel the skins off the roasted poblano peppers. Cut a slit lengthwise down each pepper and remove the seeds.
6. Stuff the Peppers: Gently fill each pepper with the chicken mixture, ensuring each one is well-packed.
7. Arrange in a Dish: Place the stuffed peppers in a baking dish. If desired, sprinkle the shredded cheese on top for an extra cheesy layer.
8. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, checking for doneness.
9. Serve: Remove from the oven, garnish with fresh cilantro if desired, and let cool slightly before serving.

These steps will guide you in creating this incredible dish effortlessly.