Chicken Stuffed Chiles Recipe
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Chicken Stuffed Chiles

By: PALS  
"You can make this as spicy and hot or as mild as you like depending on the enchilada sauce you use. We like it mild, so I use the kind in an envelope and mix it with tomato sauce and some extra chicken broth. Others might use the can sauce, or use the envelope kind but no added chicken broth, or make your own. Serve with Spanish rice and a salad to complete the meal."

Rating: This weblink has been rated 22 times with an average star rating of 4.9 Read Reviews (18)

Rate/Review | 928 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Texatini
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 24 fresh green chile peppers
  • 1/4 cup olive oil, or as needed
  • 3 cooked, shredded chicken breast halves
  • 4 cups shredded Cheddar cheese, divided
  • 3 cups enchilada sauce, divided
  • 1 (2.25 ounce) can black olives
  • 1 (8 ounce) container sour cream

Directions

  1. Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C).
  2. In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture. Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
  3. Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 423 | Total Fat: 33g | Cholesterol: 98mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by CLINK1833 
Good flavors with this recipe - here's my tips on making this. I was a bit confused about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by Chikee 
Fabulous!!! Like another reviewer, I too used poblano peppers (5) and a rotisserie chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by TC 
These are delicious. They remind me of a similar dish I get at Season's 52. I roasted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Chelsea 
I made this a few weeks ago but I am just now getting around to rating it. I made it for Bunco... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by br4c 
I also used the store bought roasted chicken and used the leftover chicken for other dishes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2006 by luckyjen7 
Insanely good...i used the already made roasted chicken at the market. I shredded this and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2008 by Kat 
This was great and SUPER easy! I bought some roasted hatch chiles from a roadside stand and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by SGRMAG574 
This was great! We tried this on an "indulgence" night, since we normally try to cut down on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by HJN Chef 
This was really tasty and I actually enjoyed it better the next day. I think the type of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by TINA96 
This recipe is Fabulous! I stuffed roasted poblano peppers and made my own enchilada sauce, it... MORE

 
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