Poblano Chicken Enchiladas
Creamy, spicy, chicken enchiladas made in a poblano pepper instead of tortillas for more vegetable intake and less grains.
Ingredients
- 4 large poblano peppers seeded & halved
- 2 cups chicken cooked
- 2 cups shredded monterey jack cheese
- 2 tablespoons butter
- 3 tablespoons enkorn flour
- 2 cups chicken broth
- 1 cup sour cream divided
- 4 oz green chilis
- Salt & pepper to taste
- 2 tablespoons taco seasoning mix
- Cilantro chopped, for garnish
Instructions
- Preheat oven to 350 degrees and prepare a 9x13 baking dish with nonstick spray
- Cut the tops off of the poblano peppers, remove seeds, and cut in half lengthwise
- In a bowl mix chicken, 1 cup of cheese, ½ cup sour cream, and all seasonings until well combined
- Fill the pepper halves with the chicken mixture and place in baking dish
- In a skillet over medium high heat melt the butter then whisk in the flour
- Add in chicken broth then remaining sour cream and green chilis
- Stir until sauce thickens then pour over stuffed peppers
- Top with remaining cheese and bake for 25-30 minutes until heated through and cheese is melted and golden brown
- Garnish with chopped cilantro, serve, and enjoy!