Chicken Stuffed Chiles recipe
All Recipes World Cuisine Recipes Latin American Mexican
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
Nutrition Info
- 423.4 caloriescarbohydrate: 12.7 gcholesterol: 97.7 mgfat: 33 gfiber: 2 gprotein: 21.2 gsaturatedFat: 17.3 gservingSize: -sodium: 372.7 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stuffed Chiles
Directions
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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.