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chicken poblanochilada

(3 ratings)
lynnsocko avatar
Recipe by
Lynn Socko
@lynnsocko
San Angelo, TX

Love me some Poblano peppers. This is my reduced carb chicken enchilada, and man is it delicious.

►
(3 ratings)
yield serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For chicken poblanochilada

  • 4
    poblano peppers
  • 1 c
    cooked chicken, diced
  • 1 1/2-2 c
    grated cheese, asadero is my fav (divided)
  • 1 c
    cottage cheese, fat-free, queso
  • 3/4 c
    tomatillo salsa or salsa verde
  • 1/4 c
    onions, chopped
  • salt and pepper to taste

How To Make chicken poblanochilada

  • 1
    Cook chicken and dice. I used leftover chicken I had baked. Place in a mixing bowl. Add about 1 c of your favorite Mexican cheese. Add onion and 1 c of cottage cheese (drain excess juice from cottage cheese). Add salt and pepper to taste.
  • 2
    Make a V shaped slit in poblano pepper, remove, and remove seeds and stem.
  • 3
    Place chicken mixture in pepper and pat down.
  • 4
    Place in a greased baking pan and top with extra cheese. Bake about 1 hr at 350°. Garnish with salsa, pico de gallo or your favorite Mexican toppings.
  • 5
    Basic: https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html?p=2 Authenic: https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1 Authentic: https://www.justapinch.com/recipes/sauce-spread/salsa/mexican-red-table-salsa-salsa-roja-de-2.html?p=1
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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