Chicken Poblanochilada

Lynn Socko


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

★★★★★ 3 votes
makes 4
10 Min
1 Hr


Add to Grocery List

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


  • 1Cook 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.
  • 2Make a V shaped slit in poblano pepper, remove, and remove seeds and stem.
  • 3Place chicken mixture in pepper and pat down.
  • 4Place 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.

Printable Recipe Card

About Chicken Poblanochilada

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Healthy

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