Stuffed Chicken Breasts with Enchilada Sauce

Recipe By: Calphalon Team  -  Originally Published: 9/20/2011


Anaheim chiles and chorizo sausage add a distinct Mexican influence to this chicken breast entrée.

  • Servings: Serves 4
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Entrée


For the chicken:

4 whole chicken breasts, boned and skinned

4 - 5 Anaheim chiles, roasted, peeled, seeded and chopped

1/4 lb. bulk chorizo sausage, cooked

1/2 lb. Monterey Jack cheese, cut into 4 slices

1/2 c. fine dry bread crumbs

1 Tbsp. chili powder

1/2 tsp. ground cumin

salt and freshly ground pepper

6 Tbsp. butter, melted

green onion tops, chopped

fresh cilantro, minced

For the enchilada sauce:

1 8-oz. can tomato sauce

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. ground coriander

1/4 tsp. freshly ground black pepper

salt and freshly ground pepper


Pound chicken breasts between sheets of waxed paper until thin.

Spread each piece with equal amounts of chiles and chorizo.  Top with cheese slice and roll up. 

Combine bread crumbs, chili powder, cumin, salt and pepper.  Dip each chicken breast in melted butter and roll in crumb mixture.  Place breasts seam side down in baking dish.  Chill for at least 1 hour.

Preheat oven to 400°F/205°C.  

Bake chicken in oven for 30 minutes.  To prepare enchilada sauce, combine all sauce ingredients and heat to boiling.

Pour enchilada sauce over baked chicken.  Garnish with green onion and cilantro.