Chicken Enchilada Stuffed Poblanos

 Chicken Enchilada Stuffed Poblanos

adapted from Rachael Ray

There was a lot more filling than I could stuff into the poblanos so I put the leftover in ramekins and cooked it along with the peppers.

Makes 2 servings                            4 WW Blue points / serving

1/2  cup shredded cooked chicken

1/2 cup canned black beans, drained and rinsed

1/2 cup canned or frozen corn, thawed if frozen

1/4 cup + 2 Tbsp. green enchilada sauce

1/4 +2 Tbsp. fat free shredded cheese

2 1/2 tsp Penzeys taco seasoning or your favorite sugar-free taco seasoning

2 large poblano peppers

0.4 oz. baked tortilla chips, crushed

3 Tbsp. reduced fat Mexican cheese blend

1. Preheat the oven to 400F.
2. In a bowl combine the chicken, beans, corn, enchilada sauce, fat free cheese and taco seasoning. Mix to combine.
3. While keeping the stem intact, cut a trip from the top of the poblano. Remove the seeds.
4. Stuff with the chicken mixture.  Place in a baking pan coated with cooking spray.
5. If you have extra filling, divide it between 2 ramekins and put in the baking pan.
6. Bake in the preheated oven for about 20 minutes. The chiles should be tender and the filling beginning to brown.
7. Top each poblano and ramekin with the reduced fat Mexican cheese and baked tortilla chips.
8. Return to the oven for an additional 5 minutes or until the cheese is melted.
9. Serve with salsa and fat free sour cream.

Enjoy!