Best Chicken Stuffed Chiles Recipes

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CHICKEN STUFFED POBLANO CHILES



Chicken Stuffed Poblano Chiles image

This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.

Provided by PaulaG

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushroom, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
cooked saffron rice, 4 servings

Steps:

  • While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
  • Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
  • In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
  • Cook until onions begin to turn golden, stirring frequently.
  • Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
  • Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
  • With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
  • Pack the chicken mixture into chilies and push cheese into mixture along the slit.
  • Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
  • Serve on top of a bed of saffron rice.

Nutrition Facts : Calories 225.8, Fat 13.1, SaturatedFat 4.2, Cholesterol 51.2, Sodium 156.2, Carbohydrate 9.8, Fiber 1.8, Sugar 5, Protein 18.2

CHICKEN STUFFED CHILES



Chicken Stuffed Chiles image

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.

Provided by PALS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 12

Number Of Ingredients 7

24 fresh green chile peppers
ΒΌ 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

Steps:

  • 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).
  • 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 (depending on size of chiles). Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
  • 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.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 12.7 g, Cholesterol 97.7 mg, Fat 33 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 17.3 g, Sodium 372.7 mg, Sugar 4.9 g

CHEESY CHICKEN AND CORN STUFFED CHILES



Cheesy Chicken and Corn Stuffed Chiles image

Feel free to substitute monterrey jack, cotija or a cheese of your choice in place of the mozzarella. Recipe from Everyday with Rachel Ray

Provided by Daily Inspiration S

Categories     Chicken

Time 40m

Number Of Ingredients 9

4 large mild or spicy chile peppers (anaheim or poblano)
1 1/2 c shredded rotisserie chicken
1 c corn kernels
1 c shredded mozzarella cheese
1/2 c tomatillo salsa
2 Tbsp sour cream
2 Tbsp mayonnaise
1 lime, zested and juiced
paprika and fresh cilantro for garnish

Steps:

  • 1. Preheat oven to 400 degrees. Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds.
  • 2. In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet.
  • 3. Roast until the chiles are tender and the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, mayo and 1 tsp. lime juice. Drizzle over the chiles. Sprinkle with the zest, paprika and cilantro.

CHEESY CHICKEN & CORN STUFFED CHILES



CHEESY CHICKEN & CORN STUFFED CHILES image

Categories     Chicken     Dinner

Yield 2 to 4

Number Of Ingredients 8

4 large mild or spicy chile peppers
1-1/2 cups shredded rotisserie chicken
1 cup corn kernels
1 cup shredded mozzarella
1/2 cup tomatillo salsa
4 tbsp. sour cream
1 lime, juiced
Paprika & fresh cilantro, for garnish

Steps:

  • Preheat the oven to 400. Cut a long strip out of one side of each chile, keeping the stem & tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella & salsa. Divide the filling among the chiles, place on a baking sheet. Roast until the chiles are tender & the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, lime juice, & paprika. Drizzle over the chiles. Sprinkle with cilantro.

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