Chicken Stuffed Chiles (Poblano Peppers)

Submitted by Red_Apple_Guy

"A healthier alternative to chili relleno. Low in fat, full of flavor, and fun to cook."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 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 Smooth Enchilada Sauce)
• 8 ounces mexican cheese, shredded

directions

1. I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
2. Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
3. Place the chiles in a zip-lock bag and let steam for about 20 minutes.
4. Prepare enchilada sauce.
5. Carefully remove the outer skin from the chiles.
6. Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
7. Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
8. Stuff the chiles.
9. Spray a casserole dish with vegetable spray and place the peppers in the dish.
10. Cover with remaining sauce and cheese.
11. Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).

Reviews

[teresas]

Delicious stuffed poblano peppers...I used 1/2 pound rotisserie chicken that I had in the freezer...made for a quick prep...I cut the recipe in half and used an 8 oz can of El Pato hot tomato sauce in place of the enchilada sauce...really enjoyed the flavor combination...I could see adding in chopped onions...next time I'm going to top the finished dish with some cilantro...served it with some homemade pinto beans...made for "WOTM" tag game...