Chicken Stuffed Chiles (Poblano Peppers)

1. 1

   I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.

2. 2

   Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.

3. 3

   Place the chiles in a zip-lock bag and let steam for about 20 minutes.

4. 4

   Prepare enchilada sauce.

5. 5

   Carefully remove the outer skin from the chiles.

6. 6

   Cut a slit in the chiles and carefully remove the seeds.

7. 7

   Don't be overly concerned about the peppers splitting.

8. 8

   Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.

9. 9

   Stuff the chiles.

10. 10

    Spray a casserole dish with vegetable spray and place the peppers in the dish.

11. 11

    Cover with remaining sauce and cheese.

12. 12

    Bake in a 375F oven until the peppers are heated through and the cheese is melted (about 20 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.