Dinner Fix: Mexican!

 

Enchilada Stuffed Poblano Peppers 
Ingredients

• 4 poblano peppers, cut in half and seeded
• 2 chicken breasts, seasoned and grilled (or cooked on indoor grill), diced
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 tomato, seeded and diced
• 1 jalapeno pepper, seeded and chopped
• ½ red bell pepper, seeded and chopped
• 1 cup enchilada sauce (or more)
• 1 cup Mexican blend cheese + more to sprinkle

Instructions

Boil poblano peppers until the peppers are softened, or roast them in the oven until softened.
In large bowl, combine the cooked chicken, squash, zucchini, tomato, jalapeno, red bell pepper, enchilada sauce, and cheese and stir well to mix.
Place a scoop of chicken filling onto each poblano pepper half.
Sprinkle with more cheese.
Bake at 375 degrees F. for 15-20 minutes or until it is heated through and the cheese is melted.

 http://heartmindandseoul.com/enchilada-stuffed-poblanos/