*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.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Restaurant QUALITY for sure. This was easy to make and was awesome in flavoar. I used the enchilada sauce packet as other recommend (which was cheaper) and removed all the seeds from teh peppers. IF you leave the seeds it will definitely kick up the heat. Served with sweet corn tomalito and this was superb!
This was great and SUPER easy! I bought some roasted hatch chiles from a roadside stand and used those. However I didn't realize until near the end of stuffing them that I hadn't scraped out the seeds. Hooboy. Furthermore I had some leftover chicken that I'd baked a few days ago so I simply shredded it for the stuffing. When I make these in the future I think I'll just cut off the stem (where most of the seeds hide out) discard it and stuff the meat mixture down into the pepper that way as opposed to slicing them stem to stern and stuffing it lengthwise. It's a bit less messy and you don't risk destroying the entire in the process. I served these with a simple black bean side dish and it was great - easy tasty and affordable.
This was great! We tried this on an "indulgence" night since we normally try to cut down on fat and eat healthier. It was well worth the extra fat from the cheese. It is a little time consuming but definitely worth it. We used Anaheim peppers (6 of them by adjusting the serving size to 3) and used Pepper jack cheese for the chicken mixture but used regular cheddar for the final 5 minutes. We also used canned Old El Paso red enchilada sauce. It was very tasty. Thanks for the recipe!
Delicious!! BUT!...Take the seeds out first!! (Unless of course you don't mind callin 911 for the firetrucks to come out!)Taking the seeds out is time consuming so have patience! I also used poblano peppers because I just like them better than chile peppers and they needed to be scorched in the brolier much longer than 5 minutes...more like 1/2 hour with MY oven. I bought a 16 oz container of sour cream and mixed in 8oz of it with the chicken & cheese mixture...also added some sauteed fresh garlic. Will make this again for sure! =)
I made this last night and it turned out great! I used 4 poblano peppers three chicken breasts and made my sauce from a packet of enchilada sauce seasoning with 2 small cans of tomato sauce. The poblano's were a perfect substitute!
I reduced the amount for four people and used poblanos peppers. We also made it a bit simpler by using a store bought rotisserie chicken. We didn't take the skin off our peppers we like the flavor of the blackened pepper. Used Las Palmas green enchilada sauce. We served this with Chili-Cheese Mashed Potatoes on this site. This really was a simple meal to make not too may ingredients and so delicious. I imagine you could use any peppers but poblanos have such a nice smoky flavor to them. Thanks PALS we will be making this again.