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
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4poblano peppers
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1 ccooked chicken, diced
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1 1/2-2 cgrated cheese, asadero is my fav (divided)
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1 ccottage cheese, fat-free, queso
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3/4 ctomatillo salsa or salsa verde
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1/4 conions, chopped
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·salt and pepper to taste
How to Make Chicken Poblanochilada
- 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.
- Make a V shaped slit in poblano pepper, remove, and remove seeds and stem.
- Place chicken mixture in pepper and pat down.
- 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.
