My husband and I love this recipe. I’m pretty sure it’s in the top 3 list for my husband. It’s also nice for those watching your carbs as it is very low carb. I use a pretty hot homemade tomatillo enchilada sauce so I have to say it is a spicy dish. We LOVE spicy food! Once again this recipe is very easy – the most time consuming part is peeling the peppers but once you get a hang of it, it’s simple. ALSO I always double the recipe and freeze one for a later date.
|These are pablano peppers!|
- 4 Pablano chili (right with the other peppers in the store)
- 4 chicken breast
- 1 yellow onion
- 2 Tablespoons vegetable oil
- 10 Oz Green Enchilada Sauce (if you prefer red that’s OK too)
- 2 Cups Cheddar Cheese
Roast the Pablano chili on grill or under broiler until black on all sides, allow to cool and peel off black skin & remove stems.
Preheat oven to 400
In a large skillet heat oil over med-high and brown chicken breast on both sides. remove chicken and set aside. Add onion (sliced) to pan and brown, return chicken to pan with onions, season with pepper and chicken bullion. In the pan barely cover the chicken with water and boil until water is evaporated,(maybe 10-15 min, the chicken will be completely cooked by that time) then take out the chicken and chop the chicken into cubes,put back in the pan and add 1/2 cup of cheese - mix all together.
Lightly oil 9x13 glass baking dish
Slice open chilies and lay them flat in the dish and fill with chicken mixture. Next drizzle (pour) enchilada sauce over it and top with remaining cheese. Cover with foil and bake until bubbly and cheese is melted about 20 min. uncover and bake additional 10 min. allow to cool slightly slice and serve.
For those that want to make a homemade enchilada sauce see my Homemade Chicken Enchiladas post.
ENJOY! You will love the flavor of this chicken cooked with the bullion and the onion! Yummy!!!
~ Creative Juices Decor~