Chicken Enchilada Stuffed Poblanos

Chicken Enchiladas are a family favorite in our house.  When my husband was diagnosed with diabetes I had to find another way for us to still have enchiladas without the tortillas.  So I decided to try making the same filling and enchilada sauce, but replacing the tortilla with halved poblano peppers.  My husband loved them and my kids did not miss the tortillas.  If I am having company, I make some enchiladas with tortillas and some stuffed in the poblanos.  Most of the time, people want to try the stuffed poblanos also and they enjoy them as well as the enchiladas made with the tortillas.

Poblano peppers are a great pepper to use because of their size and they are not spicy hot. Poblanos have a great flavor but are milder than a jalapeno

Chicken Enchilada Stuffed Poblanos

serves 4

2 cups cooked chicken breasts, shredded (2-3 chicken breasts)

4 oz. cream cheese, room temperature

1 cup sour cream

3 green onions, chopped

1 tsp. ground cumin

1/4 tsp. granulated garlic powder

2 cups grated colby jack cheese

1/4 tsp. salt

1/4 tsp. pepper

3 large poblano peppers, cut in half length wise and remove seeds and ribs

1 15oz. can red enchilada sauce (you can use mild or hot)

Preheat the oven to 375 degrees

20160430_111144To a bowl add the shredded chicken

20160430_111236Add 4oz. room temperature cream cheese.  Using a fork incorporate the cream cheese into the shredded chicken.

20160430_111423Add 1 cup sour cream and stir.

20160430_111618Add 1 cup of grated colby jack cheese and stir.

20160430_111838Add 3 chopped green onions and stir.

20160430_112112Add 1 tsp. ground cumin and 1/4 tsp. granulated garlic and stir.  Taste for salt and pepper and add 1/4 tsp. of each if needed.

20160430_104348Cut the poblano peppers in half length ways.  Clean out the ribs and seeds to make room to stuff the enchilada filling inside.

Open a can of red enchilada sauce and spread a layer in a 13×9 baking dish.

20160430_113625Stuff the poblanos with the chicken filling.

20160430_113834Pour the rest of the enchilada sauce over the stuffed poblanos.

20160430_114032Sprinkle the remaining 1 cup of grated colby jack chesse over the top of the stuffed poblanos.  Cover with aluminum foil and bake at 375 degrees for 40 minutes.  Uncover and cook for 10 additional minutes.  You want the cheese to browned and the filling to be bubbly.


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About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
This entry was posted in Low Carb, Main Dishes, Poultry. Bookmark the permalink.

5 Responses to Chicken Enchilada Stuffed Poblanos

  1. Janet says:

    I was out of chicken but substituted with ground turkey, everyone loved it!

    Liked by 1 person

  2. Rose says:

    I can’t wait to try this- we love chicken enchiladas and I am also diabetic.


  3. Janet zerger says:

    These look amazing!


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