Chicken Enchilada Stuffed Poblanos

This chicken dish is a flexible meal option that pairs well with simple sides and works nicely for leftovers.

Prep15

Cook25

Total40

Servings2

Ingredients

4 large poblano peppers, halved and seeded
1 lb cooked shredded chicken
1 cup enchilada sauce
1 cup cooked brown rice
1/2 cup shredded cheese (Mexican blend)
1/2 cup black beans (optional)
1/2 tsp cumin
Salt
Cilantro

Instructions

Preheat oven to 375°F (190°C).
Mix shredded chicken, rice, enchilada sauce, black beans, cumin, and salt.
Stuff each poblano half with mixture; place in baking dish.
Sprinkle with cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake 5 minutes more until cheese melts.
Garnish with cilantro.

Gourmet Geek Tip

Roast poblanos beforehand for deeper flavor. | Prepare the ingredients before cooking so the recipe comes together smoothly. | Serve with salsa or a tomato and avocado salad.

Equipment

Baking dish • Mixing bowl