Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Poblano Peppers 

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

• 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

Directions:

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!