It’s June! And I just realized that I’ll be hitting three parties this Saturday! Three! One in the morning, one in the afternoon, one in the evening. The evening one is for my husband’s 30th birthday! Never thought this day would come, lol.
So I am pretty excited about this weekend to see all the familiar faces and hang out. It’ll be fun! Is it bad that I’m already looking forward to this weekend and it’s only Tuesday?
These stuffed poblanos are fantastic! I actually came up with the idea of stuffing them with enchilada flavored fillings. And I was pleasantly surprised by the outcome.
The only thing I’d do differently is that I think I might have to boil the poblanos before baking them. Maybe that would soften the peppers a little bit better than just baking them. It was a little crunchy so if you like your peppers a bit softer, I recommend boiling them for a while.
The fillings were easy to make – I combined chicken and some squash and they were awesome. I have so many squash growing in my garden so I am always looking for a way to use them in my cooking. And the combo of the chicken, veggies and the enchilada sauce was good enough to make my mouth water.
Seed the poblanos and cut them in half as shown in the picture. I baked these for about 40 minutes but they were still a little crunchy. I think next time I’ll either boil them or roast them at high temperature.
Combine all veggies and chicken in large bowl.
Add enchilada sauce and cheese and stir.
Fill each poblano with a scoop of the chicken filling. Sprinkle with cheese.
Bake for 15-20 minutes or until cheese is melted and heated through.
Enchilada Stuffed Poblanos
- Prep time: 30 mins
- Cook time: 15 mins
- Total time: 45 mins
If you like your peppers to be softer, try boiling them or roast them at high temperature before stuffing them with chicken filling.
- 4 poblano peppers, cut in half and seeded
- 2 chicken breasts, seasoned and grilled (or cooked on indoor grill), diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 tomato, seeded and diced
- 1 jalapeno pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 1 cup enchilada sauce (or more)
- 1 cup Mexican blend cheese + more to sprinkle
- Boil poblano peppers until the peppers are softened. Or roast them in the oven until softened. (I baked them at 400 degrees F. for 35 minutes but they were slightly crunchy still.)
- In large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeno, red bell pepper, enchilada sauce, and cheese and stir well to mix.
- Place a scoop of chicken filling onto each poblano pepper half. Sprinkle with more cheese and bake at 375 degrees F. for 15-20 minutes or until it is heated through and the cheese is melted.