Chicken Stuffed Chiles (poblano Peppers)

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).