Chicken Stuffed Chiles

Chicken Stuffed Chiles


"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 423 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 37

  1. 49 Ratings


These are delicious. They remind me of a similar dish I get at Season's 52. I roasted the poblano's and added a few tbls of cream cheese to the filling along with cumin, paprika, and a little fresh salsa as well.


Good flavors with this recipe - here's my tips on making this. I was a bit confused about what peppers to use because it said to fill them with only 1 T of the mixture. I ended up getting the long green mild chiles. I roasted them and after I peeled the skin realized that it was going to be pretty much impossible to slit and stuff them neatly - the roasted peppers are thin and slippery. There was also the seeds inside that I didn't feel should be left in there so I seeded them as well as skinned them. I then put the roasted pepper on a fajita size flour tortilla and proceeded with adding the mixture and wrapping like a burrito. A key flavor is the enchilada sauce, so get that has good flavors. In the larger grocery stores they usually have a good selection of specialty sauces - check those out. I used one that had roasted peppers and citrus. I used mexican Fresco cheese in the chicken mixture and then sprinkled a mexican blend of shredded cheese on top. The roasted green chiles are so delicious - I'm going to think twice about buying canned ones again!

Karen H

Fantastic! I know the recipe was talking about poblano peppers, but I can see how it could be confusing. I made it for dinner tonight and my SO said it's "fantastico! que sabor! que rico!" If you have the opportunity, roast the poblanos on the grill over a really hot fire (like just as soon as you get the coals going). The skin will blister and blacken easily. Keep turning them until you blacken them on all sides and then toss them in a doubled or tripled plastic grocery bag and tie it shut. When the chiles are cool enough to handle, the blackened skin will be easy to remove. Run the chile under cool water to wash off the last bits of skin. At this point, if you're cooking ahead, you can pat them dry and store in the fridge overnight. Take them out and let them come to room temp before stuffing. If you're the type that likes to putz with appetizers, you can do the same thing with nice big jalapenos, but you need to remove the stem end and get the seeds.Then you'll be stuffing the chiles from that end instead of cutting a slit. This is a fantastic recipe. Thanks for sharing it.