Description
Roasted poblano peppers stuffed with seasoned shredded chicken, black beans, corn, and a smoky enchilada sauce, topped with cheese for a bold, tortilla-free spin on classic enchiladas.
Ingredients
6 large poblano peppers, roasted and skin peeled
2 cups cooked shredded chicken breast
1 cup cooked black beans
1/2 cup corn (fresh, frozen, or grilled)
1 small red onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 cup enchilada sauce
1/2 cup shredded vegan cheese (or dairy-based)
1/2 cup cilantro, chopped
Fresh lime wedges for serving
Instructions
1. Roast poblano peppers over flame or broiler until blackened. Steam, then peel.
2. Sauté onion and garlic in oil. Add cumin, paprika, beans, corn, and chicken. Cook 3–4 mins.
3. Stir in half of enchilada sauce and chopped cilantro.
4. Slice peppers, remove seeds, and stuff with chicken mixture.
5. Place in baking dish. Pour remaining enchilada sauce and sprinkle cheese on top.
6. Bake at 375°F for 25 mins. Broil 3 mins for bubbly cheese.
7. Serve with fresh lime and avocado.
Notes
Use cooked chicken—never raw.
Vegan? Use plant-based chicken or jackfruit.
Add quinoa or riced cauliflower for variation.
Freezes well up to 2 months—wrap individually.
Reheat in oven at 350°F for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg
Keywords: poblano peppers, stuffed peppers, enchilada, gluten-free, low-carb, chicken