Chicken Stuffed Chiles Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
• Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

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.

Steps:

• Mix together rice, chili, cheese, onion, and cumin.
• Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
• Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
• Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

Steps:

• In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
• Place a generous dollop on each flattened chicken breast, then roll up.
• Place chicken in crockpot, seam side down.
• Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
• Cover and cook on low for 6-7 hours.

Steps:

• Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.