Chicken stuffed chillies

Chicken stuffed chillies


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About this recipe: These stuffed chillies are delicious as a main with some Mexican rice, or can even be served as a starter. Adjust the spiciness of this dish by the type of chilli you use.


Serves: 12 

  • 24 fresh green chillies
  • 4 tablespoons olive oil, or as needed
  • 3 cooked, shredded chicken breast fillets
  • 500g grated Cheddar cheese, divided
  • 750ml enchilada sauce, divided
  • 1/3 (400g) tin black olives, drained
  • 225ml soured cream

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Preheat the grill. Brush peppers with oil and arrange on a baking tray. Grill peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel.
  2. Preheat the oven to 180 C / Gas 4.
  3. In a bowl, mix the shredded chicken, 1/2 of the cheese, and 1/3 of the enchilada sauce. Cut a slit in each roasted chilli, and stuff each with about 1 tablespoon of the chicken mixture. Arrange stuffed chillies in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
  4. Bake 35 minutes in the preheated oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and soured cream to serve.

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