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Chicken Enchilada Stuffed Poblano Peppers 

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes


  • 4 poblano peppers

  • 1½ cups of cooked shredded chicken breast
  • ½ cup of canned yellow corn kernels
  • ½ cup of cooked black beans

  • ¼ cup of chopped green onions
  • ¼ cup of chopped cilantro
  • 1 cup of shredded cheddar cheese

  • 1½ cups of canned mild red enchilada sauce


  1. Cut the peppers in half lengthwise, remove the seeds and set aside. Preheat a pan over medium to high heat, place the peppers in the pan and cook them for 2 minutes on each side. Remove the peppers from the pan and set them aside on a plate.
  2. Preheat your oven to 400°F. Pour ½ cup enchilada sauce in the bottom of a 9x13 inch casserole dish.
  3. In a large bowl, mix together the cooked chicken, corn, black beans, green onions, cilantro, 1/2 cup of cheese and about 1/2 cup of enchilada sauce.
  4. Fill the peppers with the mixture and place them in the casserole dish.  Top with ½ cup of enchilada sauce and sprinkle on ½ cup of cheese. Bake the peppers in the oven for about half an hour or until bubbly.
  5. Cool and enjoy!


NutritionLabel 6