1Blister & peel the peppers. I turn on the broiler, place the peppers on a cookie sheet until they char and the skin starts to blister. Turn them so this happens on all sides. This is a quick process, so watch them closely. When they are charred and blistered, wrap them in paper towels and put them in to a plastic bag. Close the plastic bag and let them sit on the counter for at least 20 minutes while you get the rest of the ingredients together.
2Boil or roast the chicken breast. Or use left over rotisserie chicken or turkey from the holidays. You could even use ground beef or chorizo sausage.
3Shred the chicken and add the spices to taste. This is a loose recipe. You may want more or less of each spice.
4Peel the peppers. Gently peel the thin blistered skin from the peppers. Cut a small slit in the pepper to remove the seeds.
5Heat oven to 350. Stuff the peppers with the chicken mixture and top with a healthy handful of cheese. place in a baking dish, cover with enchilada sauce and bake for about 20-30 minutes or until cheese is melted and everything is warmed.