Lunch: Chicken Stuffed Chiles

Recipe by PALS You can make this as spicy and hot or as mild as you like depending on the enchilada sauce you use. We like it mild, so I use the kind in an envelope and mix it with tomato sauce and some extra chicken broth. Others might use the can sauce

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Stuffed Chiles

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

24 fresh green chile peppers
1/4 cup olive oil, or as needed
3 cooked, shredded chicken breast halves
4 cups shredded Cheddar cheese, divided
3 cups enchilada sauce, divided
1 (2.25 ounce) can black olives
1 (8 ounce) container sour cream

Instructions

Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C).
In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture. Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.

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