Enchilada Stuffed Poblanos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Boil poblano peppers until the peppers are softened. Or roast them in the oven until softened. (I baked them at 400 degrees F. for 35 minutes but they were slightly crunchy still.)
In large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeno, red bell pepper, enchilada sauce, and cheese and stir well to mix.
Place a scoop of chicken filling onto each poblano pepper half. Sprinkle with more cheese and bake at 375 degrees F. for 15-20 minutes or until it is heated through and the cheese is melted.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEABARUKING.
4 poblano peppers, cut in half and seeded 2 chicken breasts, seasoned and grilled (or cooked on indoor grill), diced or rotisserie chicken, diced 1 yellow squash, diced 1 zucchini, diced 1 tomato, seeded and diced 1 jalapeno pepper, seeded and chopped ½ red bell pepper, seeded and chopped 1 cup enchilada sauce (or more) 1 cup Mexican blend cheese + more to sprinkle
Boil poblano peppers until the peppers are softened. Or roast them in the oven until softened. (I baked them at 400 degrees F. for 35 minutes but they were slightly crunchy still.)
In large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeno, red bell pepper, enchilada sauce, and cheese and stir well to mix.
Place a scoop of chicken filling onto each poblano pepper half. Sprinkle with more cheese and bake at 375 degrees F. for 15-20 minutes or until it is heated through and the cheese is melted.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEABARUKING.
Nutritional Info Amount Per Serving
- Calories: 200.5
- Total Fat: 9.8 g
- Cholesterol: 52.5 mg
- Sodium: 360.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.4 g
- Protein: 19.2 g
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