These Skinny Chicken Enchilada Stuffed Chilies have all of the flavor and none of the guilt. Zesty enchilada flavors are merged with the classic chile relleno to make this a dinner you won’t soon forget.
Have you noticed that I am obsessed with skinny recipes? Like my skinny limeade or this skinny spinach and artichoke dip. I eat that dip by the bowl full. Shh, don’t tell anyone. I tell myself that by eating more skinny recipes it will magically cancel out the calories in all my sweet indulgences. Is that how it works?
Well today is time for more skinny goodness. This dish was a real winner at our house. Mexican food runs through my blood. Maybe its the fact that I live in Southern California (basically Mexico) or that my very white husband is half Mexican. I just LOVEEEE everything about Mexican food. In my hometown, there is this little Mexican place that all the locals flock to and it has the BEST chicken enchiladas. They are my absolute favorite thing on the menu. I think it may have been the only thing I truly craved when I was pregnant. I make enchiladas often at home but I always feel a little sluggish after eating them…and perhaps a little guilty too. So I started testing lighter ways to recreate this dish and that got me thinking about another one of my favorite Mexican dishes: Chile Rellenos! These Skinny Chicken Enchilada Stuffed Chiles are my version of the two merged together.
I started by roasting poblano peppers over the stove to char the skin. This creates an amazing roasted flavor. Don’t skip this step! Once the peppers have been charred on each side for a couple minutes, transfer them to a large zip lock bag and allow them to steam for a couple minutes. This step makes it A LOT easier to get the skin off the peppers. Using a damp paper towel, pull off the majority of the skin on the peppers. I leave a little bit of the charred skin on because I love the flavor. Cut a slit into the top of the pepper, making sure that you don’t slice it all the way through. Remove the seeds.
Next, stuff the peppers with shredded chicken and your favorite enchilada toppings. I used corn, white onions, garlic and mexican seasonings. I am partial to green sauce but I used traditional red enchilada sauce since that happens to be Nick’s favorite.
The most important part of this dish is the cheese. I used Monterey Jack cheese but you can use any cheese that melts well. In the interest of keeping this recipe skinny, you should limit the amount of cheese per pepper, but if you sprinkle a little extra, I won’t tell. 😉
- 8 Poblano Chile Peppers
- 3 Chicken Breast, cooked and shredded
- 1 Small White Onion, diced
- 1 Can Yellow Corn
- 1 Tablespoon Low Sodium Mexican Seasoning (I used Mrs. Dash Fiesta Lime)
- 2 Teaspoons Black Pepper
- ½ lb Monterey Jack Cheese, grated (I used Reduced Fat)
- 1½ Cups Homemade Enchilada Sauce or 1 (10 oz.) Can Red Enchilada Sauce
- Over a gas burner on high, char the chiles two at a time directly on the burner grate, turning with tongs, until blackened all over. About 2-3 minutes.
- Transfer the charred chilies to a large plastic ziplock bag and allow them to steam for 7-10 minutes. Once the chilies have steamed, rub them down gently with a paper towel to remove the skin. If a few charred pieces remain that is okay.
- Remove the seeds from the peppers by slicing them open along one side with a pairing knife. Slice two-thirds the length of the pepper. Remove the seeds from the chile with a spoon. Set peppers aside.
- Preheat oven to 425°
- In a medium bowl, combine shredded chicken, white onion, yellow corn, mexican seasoning, and black pepper. Stuff each pepper with ⅛ of the chicken mixture and a tablespoon of shredded cheese.
- Place the stuffed chiles in a 9x13 pan. Secure 3-4 toothpicks widthwise in each chile to secure the stuffing while baking. Top each chile with an additional tablespoon of cheese and pour 1 cup of the prepared enchilada sauce over the tops of the chiles. Bake for 30-35 minutes, or until the cheese is bubbly and the chilies are heated throughout. Serve with additional enchilada sauce.