DESCRIPTION
Get the flavors of chicken enchiladas in these amazing Stuffed Poblano Peppers. Try serving with sour cream, fresh cilantro, pico de gallo or your favorite salsa.
Ingredients
Scale
- 3 small boneless, skinless chicken breasts, cut into 1/4-inch pieces
- 1 (4 oz.) can diced green chiles
- 1 and 1/2 cup crushed corn tortilla chips
- 1 (19 oz.) can red enchilada sauce
- 1 and 1/4 tsp. salt, divided
- 2 Tbsp. olive oil
- 4 large poblano peppers
- 1 cup leftover white or Spanish rice, divided
- 2 cups shredded Cheddar or Colby-Jack cheese
Instructions
- Preheat oven to 425° F.
- In a large bowl combine the chicken, green chiles, crushed tortilla chips, enchilada sauce, and ¼ teaspoon of the salt. Set aside.
- To a large baking dish add the olive oil and remaining 1 teaspoon of salt. Mix and spread across bottom of baking dish.
- Cut peppers in half lengthwise so that you have two wide pieces each. Remove seeds and white membrane.Â
- Transfer peppers to baking dish and toss in salted oil until all sides are well coated. Turn peppers cut side up in baking dish.
- Spoon 2 tablespoons of rice into each pepper half and spread evenly. Add about 1/8th of the chicken mixture evenly into each pepper half.
- Place baking dish in oven. Bake 25 minutes.
- Remove dish from oven. Top each pepper with cheese. Place dish back into oven. Bake 5 minutes more.
- Remove dish from oven. Serve peppers immediately.