Prep 25 mins
Cook 25 mins
A healthier alternative to chili relleno. Low in fat, full of flavor, and fun to cook.
- 3 chicken breast halves, cooked and shredded
- 4 poblano chiles, medium in size
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper, ground (or to taste)
- 2 cups enchilada sauce, canned (or Enchilada Sauce)
- 8 ounces mexican cheese, shredded
- I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
- Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
- Place the chiles in a zip-lock bag and let steam for about 20 minutes.
- Prepare enchilada sauce.
- Carefully remove the outer skin from the chiles.
- Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
- Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
- Stuff the chiles.
- Spray a casserole dish with vegetable spray and place the peppers in the dish.
- Cover with remaining sauce and cheese.
- Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).