Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese
- 1 cup cooked chicken, shredded
- 1 tablespoon olive oil
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers until charred, then let them steam in a bag.
- Once cool, peel the skins and stuff them with cheese and shredded chicken.
- Place the stuffed peppers in a baking dish and pour enchilada sauce over them.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Garnish with sour cream and chopped cilantro before serving.
Notes
- For added flavor, consider adding spices to the chicken.
- These enchiladas can be made with other types of cheese as well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg