Chicken Enchilada Stuffed Peppers

A cross between a chili rellenos and green chicken enchiladas, these stuffed peppers explode with delicious flavours in every bite.

  • 10
  • 50
  • 4


  • 1 1/2 cups (375 mL) shredded Cracker Barrel Light Marble Block, divided
  • 4 large poblano peppers
  • 4 oz (125 g) brick-style plain cream cheese, at room temperature
  • 3/4 cup (175 mL) green enchilada sauce
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) shredded cooked chicken
  • 2 tbsp (30 mL) olive oil
  • 1/2 cup (125 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh cilantro


  1. Preheat broiler. Arrange poblano peppers on foil-lined baking sheet. Broil, turning often, for 5 to 8 minutes or until charred and blistered all over. Transfer to heatproof bowl and cover with plastic wrap. Let stand for 15 to 20 minutes or until cooled completely; peel off skins. Cut slit down along one side of each pepper; carefully remove seeds and white membrane, leaving stem intact. Set aside.
  2. Using electric mixer, beat together cream cheese, enchilada sauce, garlic, salt and pepper. Fold in chicken and 1 cup (250 mL) cheese. Spoon chicken and cheese mixture into each roasted pepper.
  3. Preheat oven to 400˚F (200˚F). Arrange on parchment paper­–lined baking sheet with slit side up. Drizzle with oil and sprinkle with remaining cheese.
  4. Bake for 10 to 15 minutes or until golden brown and cheese starts to ooze.
  5. Serve with dollop of sour cream and sprinkle with cilantro.


Substitute red enchilada sauce for green enchilada sauce if preferred.

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