Chicken Poblanochilada
By
Lynn Socko
@lynnsocko
1
Love me some Poblano peppers. This is my reduced carb chicken enchilada, and man is it delicious.
Ingredients
- 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
- 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.
- 5Basic: Basic Roasted Tomatillos Salsa
Authenic: Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado)
Authentic: Mexican Red Table Salsa, Salsa Roja de Mesa
