Directions:
- I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
- Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
- Place the chiles in a zip-lock bag and let steam for about 20 minutes.
- Prepare enchilada sauce.
- Carefully remove the outer skin from the chiles.
- Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
- Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
- Stuff the chiles.
- Spray a casserole dish with vegetable spray and place the peppers in the dish.
- Cover with remaining sauce and cheese.
- Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.96 Kcal (1603 kJ) | ||
| Calories from fat | 288.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.11g | 49% | |
|---|---|---|---|
| Cholesterol | 101.52mg | 34% | |
| Sodium | 873.31mg | 36% | |
| Potassium | 241.63mg | 5% | |
| Total Carbs | 8.22g | 3% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 16.64g | 33% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 400.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 204.45 Kcal (856 kJ) | ||
| Calories from fat | 154.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.14g | 49% | |
|---|---|---|---|
| Cholesterol | 54.2mg | 34% | |
| Sodium | 466.24mg | 36% | |
| Potassium | 129mg | 5% | |
| Total Carbs | 4.39g | 3% | |
| Sugars | 1.58g | 12% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 8.88g | 33% | |
| Vitamin C | 3.8mg | 12% | |
| Iron | 0.4mg | 4% | |
| Calcium | 213.9mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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