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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."
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1 h 15 m servings 423 cals
Original recipe yields 12 servings

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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.

Nutrition Facts

Per Serving: 423 calories; 33 g fat; 12.7 g carbohydrates; 21.2 g protein; 98 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 40
  1. 53 Ratings

Most helpful positive review

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 fr...

Most helpful critical review

This turned out soupy. It TASTED good, but didn't really make a meal. It fell apart and we actually served it over tortilla chips as nachos and that was really, really good!

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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 fr...

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 ...

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 y...

Fabulous!!! Like another reviewer, I too used poblano peppers (5) and a rotisserie chicken that was shredded and I added cumin and chile powder too. I am thinking the next time I will try a lig...

I also used the store bought roasted chicken and used the leftover chicken for other dishes later. I used 4 large poblano peppers instead of the 24 small green peppers mentioned. I also removed ...

Insanely good...i used the already made roasted chicken at the market. I shredded this and it saved so much time. I also added monterey jack cheese into the filling for extra zing, and topped o...

I made this a few weeks ago but I am just now getting around to rating it. I made it for Bunco Night when the theme was "sweet and spicy" (this of course being the spicy, and a trifle as the swe...

very easy meal to prepare. i had a rotisserrie chicken that i used to cut down on time, also used green enchilada sauce. very good and will make again.

This was really tasty and I actually enjoyed it better the next day. I think the type of enchilada sauce that you use really makes or brakes the dish. I used the canned stuff but think I was t...