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

To a bowl add the shredded chicken

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

Add 1 cup sour cream and stir.

Add 1 cup of grated colby jack cheese and stir.

Add 3 chopped green onions and stir.

Add 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.

Cut 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.

Stuff the poblanos with the chicken filling.

Pour the rest of the enchilada sauce over the stuffed poblanos.

Sprinkle 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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