Looking for a hearty, spicy, and satisfying dinner? These Chicken Enchilada Stuffed Poblano Peppers are the best of both worlds—juicy poblanos filled with saucy chicken enchilada goodness, all baked in a blanket of red enchilada sauce and topped with cheese.
They’re easy to prep, fun to serve, and customizable for all heat levels. At just 3 Points per serving, you’ll keep them on repeat! Don’t miss our full lineup of Weight Watchers dinner recipes, perfect for busy nights and bold appetites.
Why try these stuffed poblano peppers?
- Just 3 Points per stuffed pepper. Shredded chicken breast, vegetables, and a modest half cup of low-fat cheese keep the whole pan light.
- Mild heat, big flavor. Poblanos are much gentler than jalapeños, so the enchilada sauce does the talking. Leave a few seeds in if you want more kick.
- Uses cooked chicken. Leftover roast chicken or a rotisserie bird works, so the filling comes together in about 15 minutes.
- One skillet, one baking dish. Make the filling, fill the peppers, and let the oven do the rest.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Serving Size: 1 stuffed pepper (2 halves)
3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 1 teaspoon olive oil (5 ml)
- ½ cup finely chopped onion (75 g)
- 2 garlic cloves, minced
- ½ cup diced red bell pepper (75 g)
- ½ cup diced fresh tomato (90 g)
- 2 cups cooked and shredded chicken breast (280 g), roasted or boiled
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- Salt and black pepper to taste
- 1 dried bay leaf
- 3 large poblano peppers
- 1 ½ cups red enchilada sauce (360 ml)
- ½ cup shredded low-fat mozzarella or Colby cheese (60 g)
Instructions
- Preheat your oven to 375°F (190°C). Start by preparing the filling. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for about 3–4 minutes, until soft and translucent. Stir in the minced garlic and diced red bell pepper and cook for another 2 minutes.
- Add the diced tomatoes and 2 tablespoon of enchilada sauce, cook everything together for 4–5 more minutes until the mixture looks thick and most of the liquid has evaporated. Now, stir in the shredded chicken, dried oregano, ground cumin, salt, black pepper, and the bay leaf.
- Let the mixture cook together for another 4–5 minutes, just until the chicken is warmed through and well coated with all the flavors. Remove the bay leaf and set the filling aside.
- While the filling is cooking, prepare the poblanos. Rinse the peppers and dry them. Cut each one lengthwise, keeping the stem intact, and carefully remove the seeds and inner membranes, trying not to tear the pepper halves. Lightly grease a baking dish, then pour the enchilada sauce evenly over the bottom of the dish to create a base.
- Place the poblano halves in the dish, hollow side facing up. Once the chicken mixture is ready, carefully spoon the filling into each poblano half, gently pressing it in so it stays in place without overflowing. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil, sprinkle the shredded cheese over the peppers, and return them to the oven uncovered for another 5–7 minutes, or until the cheese is melted and bubbling. Let the peppers sit for 5 minutes before serving, as the sauce will be very hot. Serve warm, and enjoy!
Variations and substitutions
- Chicken. Rotisserie chicken or leftover roast chicken saves the cooking step. Cooked ground turkey works too.
- Sauce. Green enchilada sauce gives a tangier, tomatillo-style version. If you love this flavor combination rolled up in tortillas instead, try our Weight Watchers chicken enchiladas.
- Cheese. Low-fat mozzarella or Colby as written, or a reduced-fat Mexican blend. A different cheese changes the points, so recheck in the app.
- Peppers. Green bell peppers work the same way if you can’t find poblanos, just sweeter and without the smoky note. For a bell pepper version with ground beef and rice, see our Weight Watchers stuffed peppers.
- Toppings. A spoonful of roasted poblano salsa or plain Greek yogurt on top at the table.
Tips and tricks
- Don’t remove the stems from the poblano peppers. Carefully take out the seeds and veins, but leave the stem in place. This way, each pepper half works like a sealed container and the filling won’t spill out.
- Avoid overcooking the filling. Once the vegetables are cooked, just add the chicken and a bit of enchilada sauce, and let them come together over the heat for no more than 5 minutes. That way, the chicken won’t end up too soft.
- Bake covered, either with a lid or aluminum foil, for most of the time. This will keep the peppers from drying out. After 25 minutes, uncover, sprinkle the cheese on top, and bake for 5 more minutes without the cover.
- Finally, be extra careful when serving because the sauce at the bottom will be very hot.
Related Recipes
Simple stuffed pepper casserole
Chicken Philly Style Stuffed Peppers
For more weeknight ideas built around chicken breast, browse our Weight Watchers chicken recipes.
Chicken Enchilada Stuffed Poblano Peppers
A fun and flavorful fusion dish that's low in points and easy to make!
Ingredients
- 1 teaspoon olive oil, 5 ml
- ½ cup finely chopped onion, 75 g
- 2 garlic cloves, minced
- ½ cup diced red bell pepper, 75 g
- ½ cup diced fresh tomato, 90 g
- 2 cups cooked and shredded chicken breast, 280 g, roasted or boiled
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- Salt and black pepper to taste
- 1 dried bay leaf
- 3 large poblano peppers
- 1 ½ cups red enchilada sauce, 360 ml
- ½ cup shredded low-fat mozzarella or Colby cheese, 60 g
Instructions
- Preheat your oven to 375°F (190°C). Start by preparing the filling. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for about 3–4 minutes, until soft and translucent. Stir in the minced garlic and diced red bell pepper and cook for another 2 minutes.
- Add the diced tomatoes and 2 tablespoon of enchilada sauce, cook everything together for 4–5 more minutes until the mixture looks thick and most of the liquid has evaporated. Now, stir in the shredded chicken, dried oregano, ground cumin, salt, black pepper, and the bay leaf.
- Let the mixture cook together for another 4–5 minutes, just until the chicken is warmed through and well coated with all the flavors. Remove the bay leaf and set the filling aside.
- While the filling is cooking, prepare the poblanos. Rinse the peppers and dry them. Cut each one lengthwise, keeping the stem intact, and carefully remove the seeds and inner membranes, trying not to tear the pepper halves. Lightly grease a baking dish, then pour the enchilada sauce evenly over the bottom of the dish to create a base.
- Place the poblano halves in the dish, hollow side facing up. Once the chicken mixture is ready, carefully spoon the filling into each poblano half, gently pressing it in so it stays in place without overflowing. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil, sprinkle the shredded cheese over the peppers, and return them to the oven uncovered for another 5–7 minutes, or until the cheese is melted and bubbling. Let the peppers sit for 5 minutes before serving, as the sauce will be very hot. Serve warm, and enjoy!
Notes
3 WW Points per serving.
Nutrition
Serving: 381gCalories: 237kcalCarbohydrates: 17gProtein: 22gFat: 10gSaturated Fat: 2.6gCholesterol: 40mgSodium: 2014mgPotassium: 674mgFiber: 3.1gSugar: 6.9gCalcium: 217mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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