Best 4 Chicken Stuffed Chiles Recipes
**Kick-start your culinary journey with a tantalizing adventure into the world of Chicken Stuffed Chiles, where flavors dance on your palate and satisfaction awaits every bite.**
Dive into a symphony of tastes with our curated collection of recipes, each carefully crafted to present a unique take on this classic dish. From the traditional Mexican rendition bursting with vibrant spices to innovative fusion creations that blend cuisines, we've got something to satisfy every palate.
Discover the secrets of authentic Mexican cooking with our signature recipe, where tender chicken mingles with a vibrant blend of roasted poblano peppers, tangy tomatillos, and rich spices, all wrapped in the comforting embrace of soft corn tortillas.
For those seeking a low-carb alternative, our keto-friendly recipe offers a delectable experience without compromising on flavor. Savor the juicy chicken filling nestled within roasted bell peppers, complemented by a creamy and flavorful cheese sauce that will leave you craving more.
If you're pressed for time, our quick and easy recipe is your savior. Delight in tender chicken enveloped in a flavorful sauce, all nestled within soft tortillas, ready to satisfy your taste buds in a matter of minutes.
And for those with a penchant for bold flavors, our spicy stuffed chiles recipe is a fiery fiesta in your mouth. Get ready for a thrilling encounter with succulent chicken enveloped in a zesty and aromatic sauce, sure to leave your taste buds invigorated.
So, prepare to embark on a culinary escapade like no other, where the tantalizing aromas of Chicken Stuffed Chiles fill your kitchen and create memories that will last a lifetime.
CHICKEN STUFFED POBLANO CHILES
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
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
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
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
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
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
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.
Tips:
- Select the Right Chiles: Choose poblano chiles that are firm, deep green in color, and have smooth skin. Avoid chiles with blemishes or wrinkles.
- Roast the Chiles Properly: Roasting the chiles enhances their flavor and makes them easier to peel. Roast them directly over an open flame or under a broiler until the skin is blackened and blistered.
- Handle the Chiles Carefully: Roasted chiles are delicate and can easily tear. Use tongs to handle them and be gentle when peeling and removing the seeds.
- Season the Chicken Generously: The chicken filling is the heart of the dish, so season it liberally with a blend of spices. Use a combination of chili powder, cumin, garlic powder, onion powder, salt, and pepper for a classic flavor profile.
- Stuff the Chiles Evenly: Divide the chicken filling evenly among the roasted chiles. Make sure to fill them tightly but not too tightly, as the rice will expand during cooking.
- Simmer the Chiles Gently: Place the stuffed chiles in a large pot or Dutch oven and cover them with a flavorful sauce. Bring the sauce to a gentle simmer and cook the chiles until the chicken filling is cooked through and the chiles are tender.
Conclusion:
Chicken-stuffed chiles are a delicious and versatile dish that can be enjoyed as a main course, appetizer, or side dish. With careful preparation and attention to detail, you can create a flavorful and visually appealing dish that will impress your family and friends. Experiment with different types of chiles, fillings, and sauces to find your favorite combination and enjoy this classic Mexican dish.
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