Thursday, April 21, 2016

Chicken Enchilada Stuffed Poblano Peppers

I absolutely love Mexican food and enchiladas have always been my favorite meal!  Since I've been on the Paleo diet I've wanted to create a recipe that I could still eat but were inspired by my all time favorite enchiladas!  This recipe did not disappoint and is so good!  It hit the spot for this Mexican food loving girl!
Chicken Enchilada Stuffed Poblano Peppers 

2 1/2 pounds of skinless, boneless chicken thighs, chopped into bite-size pieces
8 poblano peppers
1 Tbsp. olive oil
1 yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2- 15 oz. tomato sauce
2 Tbsp. chili powder
1 tsp. smoked paprika
2 tsp. ground cumin
cheddar cheese (optional)
Toppings for serving:
2 tomatoes, diced
cilantro, chopped
black olives, sliced

1.  Preheat oven at 350 degrees.
2.  Slice the poblano peppers in half, lengthwise and remove seeds.
3.  Over medium heat, add olive oil to a large skillet.  Add chicken and cook. Remove any juices from the chicken.
4.  Add onion, bell pepper, and garlic to the chicken.  Cook until the vegetables are soft.
5.  Add tomato sauce and herbs to the skillet.  Cook for 5 more minutes.

6.  Using a 9x13 baking dish, grease the bottom of the dish with olive oil.
7.  Stuff the poblano peppers with the chicken mixture and place in the baking dish.

8.  Top with cheese if you would like and bake for 40 minutes.
Enjoy!  This is an amazing dish!

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