Ingredients and Weight:
- 8 Poblano chiles (1.25 pounds)
- 3 cups cooked chicken, shredded (1 pound)
- 1 onion, chopped (1 cup)
- 1 bell pepper, chopped (1 cup)
- 2 cloves garlic, minced (2 teaspoons)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (4 ounces)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 cup salsa (16 ounces)
- 1/2 cup sour cream (8 ounces)
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Roast chiles on a baking sheet for 20 minutes, or until skin blisters.
- Place chiles in a bowl and cover with plastic wrap. Let steam for 15 minutes.
- Remove skins from chiles and remove seeds and ribs.
- In a large bowl, combine chicken, onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper.
- Stuff chiles with chicken mixture.
- Place chiles in a greased 9x13 inch baking dish.
- Cover with salsa and cheese.
- Bake for 25 minutes, or until cheese is melted and bubbly.
- Top with sour cream.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 35g
Dish Characteristics:
- Savory and flavorful
- Mildly spicy
- Cheesy and gooey
- Perfect for a crowd
User Comments:
- "These enchiladas were absolutely delicious! The Poblano chiles gave them a unique flavor that was both smoky and spicy."
- "I love that this recipe uses chicken instead of beef. It makes the dish lighter and healthier."
- "I was worried that these enchiladas would be too spicy for me, but they were just right. The flavors were well-balanced and the sour cream helped to cool them down."
Special Precautions and Tips:
- Be careful when roasting the chiles, as they can easily burn.
- If you don't have Poblano chiles, you can substitute Anaheim or green bell peppers.
- Add extra cheese or toppings, such as jalapeños or avocado, to your liking.
