Cinco de Mayo Enchilada Stuffed Poblano Peppers 

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Celebrate Cinco de Mayo with these cheesy enchilada stuffed Poblano peppers! This representation of an enchilada is more of a Tex-Mex version, and is not truly authentic, but boy it’s delicious! It reminds me of the enchiladas I would get at my favorite Mexican restaurant we frequented when I was a child. This version forgoes the tortilla and replaces it with poblano pepper. This large, mild, green pepper is the perfect vessel to hold the juicy and tender slow-cooked shredded chicken, smothered in velvety smooth red chili sauce, topped with melted gooey cheese. If you enjoy a little more kick to your enchilada sauce, feel free to add more chili powder, another jalapeno, or both. Serve these enchilada peppers alongside my Cilantro Lime Cauliflower Rice for a complete meal. Happy Cinco de Mayo! 

Looking for more Cinco de Mayo inspiration? Check out these other recipes: Virgin Mango Margarita, Mango Guacamole, Virgin Kiwi Mint Mojito, and Blackened Salmon with Mango Salsa.

                    

Enchilada Stuffed Poblano Peppers

Serves 4
Prep: 25 min
Cooking: 2 hours 56 min
Total: 3 hours 21 min  
Beginner

Ingredients:

For the Sauce: *yields 2 cups*

3 Tbsp. olive oil

3 Tbsp. coconut flour 

2 cloves garlic, minced 

½ tsp. oregano

1 Tbsp. chili powder 

2 tsp. cumin 

1 tsp. salt 

½ tsp. pepper

2 Tbsp. tomato paste 

2 cups chicken broth 

1 tsp. apple cider vinegar 

1 jalapeño, deseeded and pureed 

2 Tbsp. water 

For the Enchiladas: 

4 chicken breasts

4 poblano peppers, halved and deseeded 

1 cup mild cheddar, grated from a block

cilantro, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. We will start by making the sauce. In a large sauté pan add olive oil and heat over medium heat.
  3. Add in coconut flour and whisk until incorporated. Cook this roux mixture for 1-2 minutes, stirring occasionally.
  4. Next, add garlic and sauté for another 1-2 minutes.
  5. Add in your oregano, chili powder, cumin, salt, and pepper. Whisk together and cook for another 1-2 minutes.
  6. Add in tomato paste and chicken broth. Allow this to simmer for 5-6 minutes or until beginning to reduce.
  7. While simmering deseed your jalapeño and add to your high-speed blender along with water. Blend until smooth, and set aside.
  8. After 5-6 minutes have elapsed and your sauce is starting to get thick, add in apple cider vinegar and pureed jalapeño. Whisk to incorporate.
  9. Allow this to reduce for 3-4 more minutes. Taste for seasoning, and adjust if needed.
  10. Traditionally enchilada sauce is smooth. If you want this version to be as well, blend the sauce here before adding it to the chicken. Careful, as it will be hot.
  11. Next, add your chicken breasts to a slow cooker.
  12. Pour half of the sauce (1 cup) on top of the chicken, and reserve the other half.
  13. Allow chicken to cook on low for 2 to 2 ½ hours or until the internal temperature has reached 165°F. Remove from the slow cooker and allow to cool slightly.
  14. Shred chicken and place it back into the slow cooker to absorb all that good sauce and liquid.
  15. Preheat your oven to 375°F. Line a sheet tray with foil and lay each poblano half face up.
  16. Stuff with shredded chicken, and pour the remaining sauce on top of the shredded chicken.
  17. Bake for 15-20 minutes or until the poblano begins to soften.
  18. Top with cheese and bake for another 8-10 minutes.
  19. Remove from the oven and serve immediately. Enjoy! Happy Cinco de Mayo!

                        

Nutrition Facts: (2 halves) 
Calories- 435 
Carbs- 10.8 g
Fat- 21.8 g
Protein- 43.6 g