chicken poblanochilada

Name: Chicken Poblanochilada
Prep time: 10 min
Cook time: 1 h
Cuisine: Mexican
Ingredients: 4 - poblano peppers; 1 cup(s) cooked chicken, diced; 1 1/2-2 cup(s) grated cheese, asadero is my fav (divided); 1 cup(s) cottage cheese, fat-free, queso; 3/4 cup(s) tomatillo salsa or salsa verde; 1/4 cup(s) onions, chopped; - salt and pepper to taste

(3 RATINGS)

137 Pinches 6 Photos

Lynn Socko

San Angelo, TX

Updated on Feb 20, 2013

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

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield makes 4

Ingredients

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

How To Make chicken poblanochilada

Step 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.

Step 2

Make a V shaped slit in poblano pepper, remove, and remove seeds and stem.
Step 3

Place chicken mixture in pepper and pat down.
Step 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.
Step 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
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