This. Is. It. My absolute FAVORITE recipe that I’ve made so far.
I remember the first time in my Sophomore year of college when my roommates and I talked our friend Brandon into making us green chile chicken enchiladas.
I was in taste bud heaven! It was seriously my favorite combination of flavors ever. Luckily, he shared his recipe.
I’ve held on to that recipe for ages, but I’ve yet to make it myself.
The fact is, even though the combo of sour cream, tortillas, cheese, and meat is delicious, it’s not really what my body needs on a regular basis. And while I’ve contemplated making it a time or two, I never end up doing it.
So when I got a bunch of Anaheim peppers in my produce box this week, I decided to try something a little different.
What if I stuffed the enchilada filling (subbing Greek yogurt for the sour cream) into the peppers?
I saw that the recipe could easily become very complicated if I wasn’t careful, so I limited myself to six ingredients (because lets be honest, I rarely cook with more than 5-6 ingredients. If this was too much work I would never be making the recipe again).
My experiment was a hit! This is not one of those substitute-out-all-the-good-stuff-to-pretend-to-be-healthy recipes that doesn’t quite taste as good as the original. This is actually an improvement on the original because it brings in the additional green chili pepper flavor and texture.
Note: This recipe technically makes 4 servings. But when I made this, one pepper was filling enough for me, so it could really make up to 6-8 servings depending on appetite.