Chicken Poblanochilada

Name: Chicken Poblanochilada
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: makes 4
Cuisine: Mexican
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

By Lynn Socko
@lynnsocko

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

Rating:

★★★★★ 3 votes5

Comments:

22 Comments

Serves:

makes 4

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

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
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How to Make Chicken Poblanochilada

Step-by-Step

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.
Basic: Basic Roasted Tomatillos Salsa
Authenic: Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado)
Authentic: Mexican Red Table Salsa, Salsa Roja de Mesa