Creamy Chicken Stuffed Poblano Enchiladas
Creamy Chicken Stuffed Poblano Enchiladas are the perfect Cinco De Mayo dinner recipe that's packed with a chicken mixture and topped with a cream sauce and loads of cheese.
Servings: 8 servings
Calories: 290kcal
Ingredients
- 4 large poblano peppers seeded & halved
- 2 cups chicken cooked
- 2 cups monterey jack cheese shreds
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 ½ cups sour cream divided
- 4 oz green chilis
- Salt & pepper to taste
- Adobo seasoning to taste
- 1 tablespoon dry minced onion
- 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!
Nutrition
Calories: 290kcal | Carbohydrates: 9g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 568mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 858IU | Vitamin C: 50mg | Calcium: 267mg | Iron: 1mg