Get Spicy

Stuff it! Part II: Chicken Enchiladas

In my experience, a stuffed pepper is a happy pepper! So here is my second take on stuffing it! This time with poblanos!

The goods:

-4 poblano peppers, halved
-1.5 lbs boneless, skinless chicken breast
-1 tsp cayenne pepper
-1 tsp cumin
-1 medium yellow onion, chopped
-1 jalapeno, diced
-¼ bottle Poor Devil Smoke Shifter  (or more if you like it extra spicy)
-½ can pinto beans
-4.5oz can of diced green chiles
-1 small tomato, chopped
-1 can enchilada sauce
-1 cup shredded cheese
-1 avocado
-sour cream to garnish

Preheat oven to 350 degrees

Halve poblanos and put aside.

Bake chicken in cast iron, season with cayenne and cumin. Once chicken is cooked all the way through, dice into cubes.

Saute onions and jalapeno in olive oil until brown, add salt and pepper. Put into a mixing bowl and add Smoke Shifter, chicken, beans, green chiles, tomato, 1/2 can enchilada sauce and mix together. Stuff peppers with mixture, top with cheese and drizzle the remainder of enchilada sauce on top. (If you want to get really cheesy, before you stuff the peppers line them with a thin layer of cream cheese)

Bake for 45 minutes.

Garnish with avocado and sour cream! This dish goes great with Spanish rice and you can throw in those leftover beans.