Ingredients
- fresh green chile peppers
- /4 cup olive oil
- cooked, shredded chicken breast halves
- cups shredded Cheddar cheese, divided
- cups enchilada sauce, divided
- (2.25 ounce) can black olives
- (8 ounce) container sour cream
Instructions
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Step 1
Preheat your broiler and brush the chiles with olive oil. Arrange them on a baking sheet, then broil for about 5 minutes, turning until charred all over. Once they're cool enough to handle, peel off the skins—I like to steam them under a bowl for easier peeling. Reduce the oven to 350°F. In a mixing bowl, combine the shredded chicken, 2 cups of cheese, and 1 cup of enchilada sauce. Cut a slit in each roasted chile, and stuff with a generous tablespoon of the chicken mixture. Lay them in a single layer in a baking dish, and pour the remaining enchilada sauce on top. Bake for 35 minutes until bubbly, then sprinkle the rest of the cheese and bake 5 more minutes. Finish with a dollop of sour cream and a scatter of olives right before serving.
Chef's Tip
For an extra layer of flavor, quick-pickle the olives in a splash of lime juice before using—it brightens the whole dish and adds a nice tangy contrast to the rich cheese.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days—they often taste even better the next day. Reheat gently in the oven or microwave with a splash of enchilada sauce to keep them from drying out.
Variation Tips
Serve these stuffed chiles with a side of cilantro-lime cauliflower rice to soak up the sauce, or turn them into a fun appetizer by using smaller peppers. For a creamier version, mix some cream cheese into the chicken filling and top with avocado slices.