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Imagine: green chile chicken enchiladas... without the tortillas... but tastes even better. Yeah, this recipe is the best thing ever! 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.

Absolute YUM!

Creamy Green Chile Chicken Enchilada Stuffed Peppers

Creamy Green Chile Chicken Enchilada Stuffed Peppers


  • 8 Anaheim or other mild chile peppers
  • 3/4 Pound chicken breast
  • 1 1/4 Cups plain Greek yogurt
  • 1 cup shredded Monterey Jack cheese
  • 1 can diced green chiles
  • 1 cup pre-prepared green chile enchilada sauce


  • Preheat oven broiler on high with the rack at the top position.
  • In a large pot with a lid, steam chicken in about 1 inch of water for about 20 minutes, or until cooked through and tender.
  • While chicken is cooking, broil peppers for about 5 minutes on each side, or until blackened and blistered.
  • Remove peppers from heat and place in a bowl with tight fitting plastic wrap. Allow to sit for about 10 minutes, or until cooled and the skin is loose.
  • Decrease oven temperature to 350 degrees.
  • While you're waiting on the peppers, shred cooked chicken and mix with Greek yogurt, 1/2 cup of cheese (save the other half) and canned chiles.
  • Once peppers are cooled, remove skin, cut a slit lengthwise down the middle, and remove seeds (be gentle, the peppers are pretty fragile. I like to use gloves because they still are a little hot).
  • Stuff chicken mixture into peppers and arrange in a baking dish.
  • Pour enchilada sauce over the top of the peppers, then top with additional cheese.
  • Bake for about 20 minutes, or until cheese is melted and enchilada mixture is bubbling.

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.


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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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