Chicken Stuffed Chiles

Cinco de Mayo - World Cuisine

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.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 12

Yield: 12 servings

Chicken Stuffed Chiles

Ingredients

24 fresh green chile peppers

¼ 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

Puerto Rican Arroz con Pollo

World Cuisine

Directions

Step 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).

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

Step 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

Chicken Stuffed Chiles

Servings Per Recipe:12

Calories: 423.4

% Daily Value *

Protein: 21.2g 42%

Carbohydrates: 12.7g 4%

Dietary Fiber: 2g 8%

Sugars: 4.9g

Fat: 33g 51%

Saturated Fat: 17.3g 86%

Cholesterol: 97.7mg 33%

Vitamin A Iu: 2105.1IU 42%

Niacin Equivalents: 8.1mg 62%

Vitamin B6: 0.5mg 28%

Vitamin C: 223.5mg 373%

Folate: 36.2mcg 9%

Calcium: 391.4mg 39%

Iron: 2mg 11%

Magnesium: 48.9mg 18%

Potassium: 517.9mg 15%

Sodium: 372.7mg 15%

Thiamin: 0.1mg 12%

Calories From Fat: 297.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.