My own take on the restaurant classic. Serve with refried beans and sour cream.
- 3 large or 4 medium poblano peppers
- 1 onion
- 3 garlic cloves
- 2 boneless, skinless chicken breasts, diced into 1/2 inch cubes
- 1 cup diced tomato (fresh is better, canned will pass)
- 1/2 cup diced mushrooms
- shredded monterrey jack or cheddar cheese
- Spices – I use cumin and “Fajita Seasoning” (this has salt in it, if you want plain seasonings, add salt)
- 2 qt casserole dish with lid
Preheat the oven to 350F.
Wearing gloves (really, trust me) wash the peppers, and then using a sharp paring knife, slice down one side and across the top part way to make a T shaped opening. Pull out the white pith, and slice out the seeds, leaving the stem intact.
In a skillet over med-high heat, saute the chicken until it’s about half done, then add the onion and garlic. Season with Seasoning Salt and Cumin. If you like spicier peppers, add some cayenne or red pepper flakes. When the chicken is cooked, add the tomatoes and mushrooms, cook for 1-2 minutes, then remove from heat.
Put the peppers into a 2qt casserole or covered baking dish (I can baaarely fit three peppers in my standard 2qt). Sprinkle a little of the shredded cheese in the bottom of each, and then stuff with the chicken mixture. Fold the sides back up, and sprinkle with the rest of the cheese. Dump the enchilada sauce in the pan, making sure to get a little over the openings in the pepper.
Cover and bake for 30-45 minutes.