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


  • 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


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

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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