Chicken Enchilada Peppers

So this is pretty easy, it’s a healthy version of my Chicken Enchiladas.

You’ll need…

10 oz of cooked shredded chicken

1/2 cup of my enchilada sauce (see below)

  • 1/2 cup Rotel, Original
  • 1tsp Ground Cumin
  • 1/2 tsp Garlic powder
  • 1/2tsp Onion Powder

2 Light Laughing Cow cheese wedges

2 oz shredded 2% Mexican Cheese

2 large Poblano peppers

What to do…

  1. Slice your peppers in half,  long way and take the seeds out… I just pulled them off or you can rinse while you pull them out either way.
  2. Place the peppers in a baking dish and place skin side up and place in the oven on low broil just while you are getting the filling mixed up…(if you like more of a fire roasted type pepper go a head and broil on high BUT keep an eye on it so it doesn’t burn)
  3. Now its time for the enchilada sauce: Combine your garlic powder, onion powder, cumin, and rotel in a bowl and mix it well
  4. In the same bowl add your shredded chicken (should be warm) and Laughing Cow wedges and mix well.
  5. Take your peppers out of the oven, but be careful they will be hot and should be lovely looking
  6. carefully fill each pepper with the mixer and place back into the oven at 350 for 20min… then add your 2 oz shredded cheese and place back into the oven until the cheese is melted goodness!

IMG_1806

This dish serves 2 add a side of mashed avocado and you are all set!

Each serving is a complete Lean  and Green *1 healthy fat ~per serving (with the avocado)

 

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