Skinny Chicken Enchilada Stuffed Chilies
Prep time
Cook time
Total time
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 dinner you won't soon forget.
Serves: 8 Servings
  • 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
  • Toothpicks
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 425°
  5. 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.
  6. 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.
Recipe by Mariah's Pleasing Plates at