Tonight's menu was chicken enchilada stuffed peppers. We often make this chicken enchilada stuffing and eat it with tortilla chips, but tonight we decided to stuff it in poblano peppers. It turned out really delicious, and it's so easy to make.
Half and seed three poblano peppers.
Shred 6-7 cooked chicken tenderloins.
Drain these three and add to the chicken.
All stuffed and ready for the oven.
This is such an easy, go-to dish. It is a favorite at the Sumrall Estate. Here is the recipe:
(Makes 12 halves)
6-7 cooked chicken tenderloins, shredded
1 can black beans, drained
1 can yellow corn, drained
1 can rotel, drained
1 can enchilada sauce
2 cups shredded Mexican cheese blend
6 large poblano peppers, cut in half lengthwise and seeded
Preheat oven to 350 degrees. In a large bowl, combine first five ingredients and half of the cheese. Fill peppers with mixture and place in a baking dish. Cook for 30 minutes, top with remaining cheese, and cook five more minutes or until cheese is bubbly.