Skinny Chicken Enchilada Stuffed Chilies
Try this Skinny Chicken Enchilada Stuffed Chilies recipe
Try this Skinny Chicken Enchilada Stuffed Chilies recipe
- 1 small white onion diced
- toothpicks
- 2 teaspoons black pepper
- 8 poblano chile peppers
- 3 chicken breast cooked and shredded
- 1 can yellow corn
- 1 tablespoon low sodium mexican seasoning (i used mrs. dash fie
- 1/2 lb monterey jack cheese grated (i used reduced fat)
- 1 1/2 cups homemade enchilada sauce or 1 (10 oz.) can red enc
- Carbohydrate 5.33183675725 g
- Cholesterol 25.23107558125 mg
- Fat 8.68624560225 g
- Fiber 0.850250004172325 g
- Protein 7.947163261 g
- Saturated Fat 5.4192250790125 g
- Serving Size 1 1 Serving (82g)
- Sodium 155.49744395 mg
- Sugar 4.48158675307768 g
- Trans Fat 0.472526541675001 g
- Calories 127 calories
Step-by-step
- 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 ⅓ 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 chiles are heated throughout.
- Serve with additional enchilada sauce.
A Busy Mom's Guide to Delicious and Healthy Weeknight Meals: Skinny Chicken Enchilada Stuffed Chilies
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything, let alone cooking a healthy and satisfying dinner, feels nearly impossible. But let me tell you a secret: it doesn't have to be. This recipe for Skinny Chicken Enchilada Stuffed Chilies is my go-to weeknight meal – it’s flavorful, relatively healthy, and, most importantly, quick to prepare.
I’ve always loved enchiladas, but the traditional, heavy versions often leave me feeling sluggish and bloated. That's why I adapted this recipe to be lighter and leaner, without sacrificing any of that incredible, comforting taste. I've swapped out some of the higher-calorie ingredients, keeping the flavor profile intact – this way, everyone gets their Mexican fix without the guilt! The best part? The whole family loves it. My picky eaters rarely complain when these stuffed chilies are on the menu.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of cheese, add your favorite vegetables, or use leftover chicken from a previous meal to make it even quicker. One of the things I love most about cooking is being able to personalize recipes to our tastes and dietary needs. This enchilada recipe is a great example of how simple adjustments can result in a family-friendly meal that is both delicious and nutritious.
Preparing the Chilies: The process of charring and peeling the poblano peppers might seem a little daunting, but trust me, it's much easier than you think. The charring adds a smoky depth of flavor that perfectly complements the spicy enchilada sauce. I’ve learned a few tricks over the years that make this process less intimidating. Firstly, using a gas burner for charring is highly recommended as it ensures the peppers get evenly blackened on all sides quickly and efficiently.
The Filling: The heart of this dish is the chicken filling. Using shredded cooked chicken allows for a faster prep time which suits my often rushed weeknight schedule. I usually roast or grill a couple of extra chicken breasts on the weekend, keeping them in the fridge ready for quick midweek meals like this. The combination of chicken, corn, onion, and Mexican seasoning creates a vibrant and savory blend that perfectly balances the heat of the chili peppers and the richness of the cheese.
Assembly and Baking: Assembling the stuffed chilies is a simple, satisfying task, and even the kids can get involved. Just make sure to secure them with toothpicks to prevent the filling from spilling out during baking. The baking process is where the magic happens, as the cheese melts and bubbles, creating a golden, cheesy crust. The smell alone is enough to get everyone excited for dinner!
Serving Suggestions: I often serve these stuffed chilies with a side of brown rice or quinoa for extra fiber and nutrients. A simple side salad also complements this dish beautifully, adding freshness and a contrasting texture. A dollop of plain Greek yogurt or sour cream can be added to those who wish for a richer, creamier texture. Ultimately, however, the possibilities are endless; this dish allows room for creativity and personalization.
Meal Prepping: This recipe is also fantastic for meal prepping. You can prepare the filling in advance and store it in the refrigerator. When you’re ready to cook, simply stuff the peppers and bake. This makes for a super quick weeknight meal without sacrificing flavour. Therefore, it’s great for busy moms or anyone who appreciates a time-saving approach to dinner planning without resorting to processed foods.
This Skinny Chicken Enchilada Stuffed Chilies recipe has become a staple in our household. It’s a delicious, healthy, and convenient way to enjoy a Mexican-inspired dinner without spending hours in the kitchen. So, the next time you're looking for a satisfying and flavorful weeknight meal, give this recipe a try. You won't be disappointed!
